Cream of Mushroom Soup | Jernej Kitchen

Ingredients

• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 250 g (1/2 pound) portobello mushrooms
• 1 onion
• 3 cloves of garlic
• 2 tbsp ground dried mushrooms
• 2 tbsp all-purpose flour
• 1 tsp dried marjoram
• ½ tsp dried oregano
• ½ tsp dried thyme
• 1 liter (4 cups) vegetable broth
• 50 ml (1/4 cup) heavy cream