Mushroom Soup - YMCA of Central Florida

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter
• 16 oz. fresh baby Portabella mushrooms, roughly chopped
• 2 cloves fresh garlic, peeled and finely sliced
• ¼ cup red onion, finely chopped
• 1 handful of fresh thyme
• 32 oz. low sodium vegetable stock
• 1 handful of fresh flat-leaf parsley, roughly chopped
• 2 tablespoons heavy cream
• Kosher salt and freshly ground pepper to taste