Source: dLife

A rich, creamy soup prepared with a medley of mushrooms.

Servings

1 tbsp grapeseed oil
1 cup fresh chopped onion
1 cup chopped leeks
2 large garlic cloves , minced
1.75 lb button mushrooms , cleaned and sliced (use a medley: shiitake, portobello, cremini, etc.)
8 cup low sodium vegetable broth
1 tsp fresh thyme (or 1/4 tsp dried)
1 cup Cream, light (or evaporated milk)
1 pinch salt (optional)
1 pinch black pepper , freshly ground
1 tbsp chopped parsley (for garnish)

1 Place 6-quart pot over medium heat. Add grapeseed oil.
2 Add onion and leek. Sauté 2 minutes. Add garlic, cook until vegetables are limp, about another 3 minutes..
3 Raise heat to medium-high. Add mushrooms and continue to sauté, stirring occasionally, until mushrooms are tender and reduced by one-third, about 12 minutes.
4 Stir in broth and thyme. Reduce heat and simmer, partially covered, for 20 minutes.
5 In batches, purée in food processor or blender. Return to pot and stir in cream. Season with salt, if desired, and pepper. Heat through, but do not allow mixture to boil.
6 Serve in small soup bowls. If desired, sprinkle each serving with chopped parsley.