Creamy Mushroom Soup

 16 oz mushrooms, chopped

butter

garlic, chopped

thyme

celery, chopped

onion, chopped

salt and pepper

2 Tbsp flour

1 box vegetable broth (4 cups)

1/2 cup heavy cream

dash of balsamic 

parsley, chopped

In a small pan saute 1 small amount of mushrooms in butter for garnish.

In a large pot add butter, garlic, thyme, celery, onion, mushrooms and salt and pepper.  Cook for 5 minutes. Stirring often.  Add flour to thicken.  Mix.

Add vegetable broth and simmer for 20 minutes. Using an immersion blender blend the soup.  Add the heavy cream and a bit of balsamic.  

To serve garnish with mushrooms and parsley.

Recipe:  Pioneer Woman