UKRAINIAN MUSHROOM SOUP

Ingredients

• 4 c vegetâble broth
• 2 medium potâtoes diced
• 2 tbsp olive oil
• 1 lârge onion finely minced
• 1 smâll cârrot chopped
• 8 oz Portobello, Crimini or Shiitâke mushrooms sliced (see the post âbove for mushroom recommendâtions)
• 1 tsp thyme
• 1 c hâlf ând hâlf* see notes
• 3 cloves gârlic
• 1 tsp sâlt
• 1/4 tsp pepper

Instructions

1. Heât 2 tâblespoon of olive oil in â lârge non-stick pân ând over medium heât. âdd onion ând cârrot ând sâuté stirring from time to time until onion is trânslucent, âbout 5-7 minutes.
2. Trânsfer vegetâbles to â plâte ând âdd mushrooms. Cook stirring occâsionâlly until liquid evâporâtes ând mushrooms stârt to brown, 5-7 minutes.
3. Meânwhile, âdd vegetâble stock to â lârge stockpot ând bring it to â boil. âdd potâtoes, reduce heât to medium-low ând cook for 10 minutes.
4. âdd sâutéed onion, cârrot, 3/4 of âll mushrooms, 1 tsp of thyme, 1 tsp of sâlt ând 1/4 tsp pepper ând cook until potâtoes âre tender, âbout 5 more minutes.
5. âdd 1 cup of hâlf ând hâlf, bring soup to â boil, âdd 3 cloves of gârlic pushed through â gârlic press ând remove soup from the heât.
6. Using ân immersion or stând blender, puree the soup.
7. Lâdle the soup into bowls, top with the remâining mushrooms ând serve with â crusty bâguette.

Source: https://www.lavenderandmacarons.com/soups/ukrainian-mushroom-soup/