Ingredients (Serves 4)

• 1 lb. baby bella mushrooms, sliced 
• 3 cloves garlic, minced
• 1 Tbsp olive oil 
• Salt & pepper to taste 
• 4 Tbsp butter 
• ¼ cup all-purpose flour 
• 3 cups vegetable broth 
• 1 tsp soy sauce 
• ⅛ tsp dried thyme 
• ½ cup heavy cream 

Instructions

1. Prepare the Ingredients:
   Wash the mushrooms thoroughly and slice them. Mince the garlic.
2. Sauté the Mushrooms:
   Heat olive oil in a soup pot over medium heat. Add the mushrooms, salt, and pepper. Sauté until the mushrooms release their moisture, the liquid evaporates, and they turn deep brown. Stir in the minced garlic and cook for another minute.
3. Create the Base:
   Add butter and flour to the pot, stirring continuously. Cook for about two minutes until the mixture becomes golden brown, forming a thick base.
4. Simmer the Soup:
   Pour in the vegetable broth, soy sauce, and thyme. Stir well to dissolve any flour stuck to the bottom of the pot. Bring to a simmer, allowing the soup to slightly thicken.
5. Add the Cream & Serve:
   Stir in the heavy cream and taste the soup. Adjust seasoning with additional salt or pepper if needed. Serve hot with crusty bread for a comforting meal.