8 oz Portobello, Crimini or Shiitake mushrooms sliced
1 tsp thyme
1 c half and half* see notes
3 cloves garlic
1 tsp salt
1/4 tsp pepper
Instructions
Heat 2 tablespoon of olive oil in a large non-stick pan and over medium heat. Add onion and carrot and sauté stirring from time to time until onion is translucent, about 5-7 minutes.
Transfer vegetables to a plate and add mushrooms. Cook stirring occasionally until liquid evaporates and mushrooms start to brown, 5-7 minutes.
Meanwhile, add vegetable stock to a large stockpot and bring it to a boil. Add potatoes, reduce heat to medium-low and cook for 10 minutes.
Add sautéed onion, carrot, 3/4 of all mushrooms, 1 tsp of thyme, 1 tsp of salt and 1/4 tsp pepper and cook until potatoes are tender, about 5 more minutes.
Add 1 cup of half and half, bring soup to a boil, add 3 cloves of garlic pushed through a garlic press and remove soup from the heat.
Using an immersion or stand blender, puree the soup.
Ladle the soup into bowls, top with the remaining mushrooms and serve with a crusty baguette.
Notes
If you don't have Half & Half, you can use 1/2 cup of milk plus 1/2 cup of cream.
