• Cooking Time: 30 minutes
• Servings: 4
• Preparation Time: 10 minutes
• 16 ounces assorted mushrooms (e.g. white, brown, etc.)
• 4 large portobello mushrooms
• 2 tablespoons butter
• 1 medium onion chopped
• 4 cloves garlic minced
• 1 heaping tablespoon Dijon mustard
• 4 cups vegetable broth
• 1 cup heavy/whipping cream
• 5 sprigs fresh thyme stems removed
• 1/8 teaspoon ground cinnamon
• 1 dash Herbs de Provence (or Italian seasoning)
• Splash of sherry or dry white wine (optional)
• Salt & pepper

1. 1) Add butter to a large pot on medium heat. Add chopped onion once butter is melted
2. 2) Sauté onions for 5 minutes, stirring occasionally. Meanwhile, chop the mushrooms
3. 3) Add the mushrooms to the pot and increase heat to medium-high. Cook for 10-15 minutes, stirring frequently, until the mushrooms have released their fluid and have shrunk down
4. 4) Add the garlic and Dijon mustard to the pot. Stir
5. 5) Add the remaining soup ingredients to the pot and reduce heat to medium once it starts to boil. Simmer for 10 minutes, or until mushrooms reach your desired tenderness
6. 6) Transfer about half the soup to a separate bowl or pan, and use an immersion blender (or a regular blender) to purée half the soup. Transfer the puréed soup back into the other soup pot
7. 7) Top each bowl of soup with whichever toppings you like and serve

A twist on a food that most people hate