Directions

1. In a large pot, heat olive oil or butter over medium heat. Add chopped onion and cook for 2–3 minutes until softened. Add garlic and cook for another 30 seconds.
2. Add sliced mushrooms and thyme to the pot. Cook for about 5–6 minutes, stirring occasionally, until mushrooms have softened and released their moisture.
3. Pour in the vegetable broth and bring to a simmer. Let cook for 5 minutes.
4. In a separate bowl, whisk 1/2 cup Organic Heavy Cream Powder with 1.5 cups warm water until smooth and creamy.
5. Stir the reconstituted cream into the soup. Simmer gently for 2–3 more minutes to thicken slightly. Add salt and pepper to taste.
6. Garnish with chopped parsley and serve warm with crusty bread or crackers.