Creamy Mushroom Soup
This creamy mushroom soup, made with just mushrooms, onion, garlic, thyme, and vegetable stock, is healthy and can easily be made vegan. Finished with a swirl of yogurt and a sprinkle of hazelnuts, it's supremely comforting too.
In a large saucepan over medium heat, warm a drizzle of oil. Toss in onion and a pinch of salt and cook for 5 minutes. Add garlic and cook until the onion softens, 2 to 5 minutes more.
Stir in mushrooms, 2 teaspoons thyme, and some pepper. Cover and cook, stirring occasionally, until mushrooms soften, about 10 minutes. Pour in broth and bring to a boil, then reduce heat to medium-low and maintain a gentle simmer for 20 to 25 minutes.
Remove saucepan from heat, stir in yogurt, and let soup cool slightly. Carefully pour mixture into a blender, working in batches if necessary, and purée until smooth or simply use an immersion blender. Return blended soup to saucepan and warm over low heat. Taste and adjust seasoning if desired, adding more salt, pepper, or thyme.
Before serving, drizzle soup with a little extra yogurt and olive oil and sprinkle with hazelnuts, if desired.