2 pounds Florida mushrooms, roughly chopped
½ onion, diced
3 cloves garlic, minced
2 quarts vegetable broth
1 cup heavy cream
1 tablespoon all-purpose seasoning (your favorite)
2 tablespoons unsalted butter
5-8 sprigs of fresh thyme, leaves removed
Sea salt and fresh ground pepper, to taste
Melt the butter and oil together in a large soup pot over medium-high heat. Add the diced onions and sauté until translucent (5 to 8 minutes). Add in the minced garlic and continue to cook for another minute. Reduce heat to medium and add chopped mushrooms and thyme. Cook 10 minutes, stirring frequently, until mushrooms release moisture. Add vegetable broth, heavy cream, all-purpose seasoning, sea salt, and fresh ground pepper. Cook for an additional 15 minutes then reduce heat to low. Blend soup using an immersion blender, or use a countertop blender and blend in small batches. If using a countertop blender, use caution when blending hot liquid. Serve warm.
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