Soup with potatoes and mushrooms

Here's a delicious recipe for potato and mushroom soup that's hearty and satisfying:

Ingredients:

• 2 tablespoons olive oil or butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound mushrooms (such as cremini or button), sliced
• 3 medium potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup milk or cream (optional, for creaminess)
• Fresh parsley for garnish (optional)

Instructions:

1. Sauté Aromatics: In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.

2. Cook Mushrooms: Add the sliced mushrooms to the pot and cook until they release their moisture and become browned, about 8-10 minutes.

3. Add Potatoes and Broth: Stir in the diced potatoes, then pour in the broth and add the dried thyme. Bring to a boil.

4. Simmer: Reduce the heat and let the soup simmer for about 15-20 minutes, or until the potatoes are tender.

5. Blend (Optional): If you prefer a smoother texture, use an immersion blender to puree part or all of the soup. If you like it chunky, you can skip this step.

6. Add Cream (Optional): If using, stir in the milk or cream and heat through, but do not boil.

7. Season: Taste and adjust the seasoning with salt and pepper.

8. Serve: Ladle the soup into bowls and garnish with fresh parsley if desired.

Enjoy your comforting potato and mushroom soup!