Ingredients:

• 250g fresh shiitake mushrooms, cleaned and sliced
• 1 tbsp olive oil or butter
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 2 tbsp all-purpose flour
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. Prepare the Mushrooms:
   • Clean the shiitake mushrooms by wiping them with a damp cloth. Remove the tough stems and slice the caps.
2. Sauté the Vegetables:
   • In a large pot, heat the olive oil or butter over medium heat.
   • Add the chopped onion and garlic, sautéing until they become soft and translucent.
   • Add the sliced shiitake mushrooms and thyme to the pot. Cook for about 5-7 minutes, until the mushrooms are tender and release their moisture.
3. Make the Roux:
   • Sprinkle the flour over the mushrooms and stir well to combine. Cook for 2 minutes, allowing the flour to cook off its raw taste.
4. Add the Broth:
   • Slowly pour in the vegetable or chicken broth, stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes.
5. Blend the Soup:
   • Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
6. Finish with Cream:
   • Stir in the heavy cream and heat the soup gently over low heat, being careful not to let it boil. Season with salt and pepper to taste.
7. Serve:
   • Ladle the soup into bowls and garnish with fresh parsley or chives.

Serving Suggestions:

• Serve the cream of shiitake mushroom soup with crusty bread or garlic toast.
• Pair it with a light salad for a complete meal.

This velvety soup showcases the earthy flavor of shiitake mushrooms, making it a perfect starter or light meal on its own. Enjoy!