Sunday Night Portobello Mushroom Soup with Gruyere

This soup is perfect for a cozy Sunday night because it is creamy and full of flavor from the portobello mushrooms and the Gruyere cheese.

Ingredients:

• 4 large portobello mushrooms, chopped
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup shredded Gruyere cheese
• 2 tablespoons chopped fresh parsley, for garnish

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in the garlic and onions, and cook them until they get soft

Cook until soft after adding the chopped portobello mushrooms

Put in the vegetable broth and raise the heat

Add the heavy cream and dried thyme and mix them in

Add pepper and salt to taste

Let it cook for 10 to 15 minutes

Blend the soup until its smooth with an immersion blender

Add the grated Gruyere cheese and mix it in until it melts and is fully mixed in

Serve hot with chopped parsley on top