Homemade Cream of Mushroom Soup

Ingredients

• 2 tablespoons olive oil, divided
• 15 ounces fresh mushrooms (shiitake, portobello, cremini)
• 3 sprig fresh thyme
• 2 cup onion, chopped
• 1 stick butter
• 1/4 cup all-purpose flour
• 4 cup vegetable stock
• 1 1/2 teaspoons sea salt or Kosher salt
• 1 teaspoon Freshly ground black pepper
• 1 cup half-and-half
• 1 cup heavy cream
• 1/2 cup minced fresh flat-leaf parsley

Instructions

1. Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Slice the mushroom or chop them into bite-sized pieces. Set aside. Heat the olive oil in a large pot saute the mushrooms & thyme appx 10 min until lightly browned. Place in a bowl and set aside. Remove thyme stems (leaves should have fallen off)
2. In the same pot, Heat the remaining 1 tablespoon of olive oil and saute the onions until tender. Cook covered over low heat stirring occasionally for 15 min. Add the mushrooms back to the pot.
3. Next, Add the butter, allow to melt then add the flour and cook for 1 minute. Add the vegetable stock and stir for another minute, scraping the bottom of the pot. Add 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce to simmer for 15 minutes. Add the half-and-half, cream, and parsley. Heat through but do not boil. Serve hot.
4. season with salt and pepper, to taste