1 pound mushroom, cleaned and thinly sliced ½ small onion, chopped 4 tbsp butter 4 cups homemade chicken broth 1 tsp dried thyme ½ cup heavy cream
salt, black pepper to taste 1 tbsp fresh thyme leaves, for decoration (optional)
In a large pot melt the butter over medium heat.
Add the onion and cook for 2-3 minutes.
Add the mushrooms and cook until mushrooms are tender and lightly browned, 4 to 5 minutes.
Add the chicken broth and dried thyme, cover with a lid and simmer for 30 minutes.
Puree the soup using an immersion blender.
Stir in the heavy cream and season with salt and black pepper to taste.
Serve immediately sprinkled with fresh thyme (if using).