Creamy Roasted Garlic and Mushroom Soup

Ingredients:

• 2 tablespoons olive oil
• 1 pound cremini or button mushrooms, sliced
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1 whole head of garlic (for roasting)
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• Salt and black pepper to taste
• 2 tablespoons unsalted butter

For the Toppings:

• Fresh thyme leaves
• A drizzle of olive oil or cream
• Crusty bread for dipping

Instructions:

1. Roast the Garlic:

• Preheat the oven to 400°F (200°C).
• Slice off the top of the garlic head to expose the cloves slightly. Drizzle with olive oil, wrap it in foil, and roast in the oven for 30-40 minutes until soft and golden.
• Once roasted, let it cool slightly and squeeze the softened garlic cloves out of their skins. Set aside.

2. Prepare the Soup Base:

• In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened (about 3-4 minutes).
• Add the sliced mushrooms to the pot and cook until they are golden brown and have released their juices (about 8-10 minutes). Add salt and pepper to taste.
• Add the minced garlic and fresh thyme, and cook for another 1-2 minutes until fragrant.

3. Blend the Soup:

• Pour the vegetable or chicken broth into the pot with the mushrooms and add the roasted garlic cloves.
• Bring the soup to a simmer and let it cook for 10 minutes.
• Use an immersion blender to puree the soup until smooth and creamy. (Or transfer it to a blender in batches, then return it to the pot.)

4. Add Cream and Butter:

• Stir in the heavy cream and butter, and let the soup simmer for another 5 minutes.
• Taste and adjust the seasoning with more salt and pepper if needed.

5. Serve and Garnish:

• Ladle the soup into bowls and drizzle with a bit of olive oil or extra cream for a beautiful swirl effect.
• Top with a sprinkle of fresh thyme leaves and serve with crusty bread on the side.