1 ½teaspoonsfresh thymechopped or ½ teaspoon dried thyme
¼teaspoonsalt
¼teaspoonblack pepper
1poundmushroomssliced (I like bella mushrooms)
4cupschicken brothif vegan use vegetable broth
¾cupcreamif vegan use full fat canned coconut milk
½cuppecansfinely chopped
Instructions
In a large pot over medium heat add butter and onions. Cook for 3-4 minutes until onions are soft and translucent. Then add in garlic, thyme, salt, pepper, and mushrooms. Cook for 3 minutes until mushrooms have softened slightly.
Add in chicken broth and bring soup to a simmer and let soup simmer for 20 minutes. After your soup has simmered use an immersion blender to blend soup until completely smooth. If you don’t have an immersion blender, transfer soup in batches to a blender or a food processor and blend until smooth, then transfer back to pot.
Over medium heat, add cream and pecans to soup and let simmer for another 3-5 minutes. Serve immediately. I love serving this soup with a slice of crusty bread or a drizzle of olive oil and a little Parmesan.