Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A great fall gem from !

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2 tablespoons butter
.5 onion, diced
2 cloves garlic, minced
1 pound portabella mushrooms, quartered
6 ounces chestnuts, prepared and quartered
1 teaspoon dried thyme
1 quart vegetable broth
2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon pepper
2/3 cup heavy cream

Add butter to a large pot and bring the heat to a medium.

Once the butter is melted, add the onions and sauté for 3 minutes. Add the garlic, mushrooms, and chestnuts. Cook for 5 minutes, stirring constantly.

Add the thyme, broth, soy sauce, salt, and pepper and bring to a boil. Reduce the heat and cook for 25 minutes.

Using an immersion blender, blend the soup for a few moments. Add the cream, then cook for 5 more minutes.

Serve hot.