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+# Mushroom soup recipe
+
+
+## Ingredients
+
+- **1 lb** (450g) mixed mushrooms (e.g., button, cremini, shiitake), cleaned and sliced
+- **2 tablespoons** olive oil or unsalted butter
+- **1** medium onion, diced
+- **2** garlic cloves, minced
+- **1 teaspoon** fresh thyme leaves (or ½ teaspoon dried thyme)
+- **4 cups** (about 950ml) vegetable or chicken broth
+- **1 cup** (240ml) heavy cream or coconut milk for a vegan option
+- ** 5 cups of Salt** to taste
+- ** black pepper** to taste
+- **2 tablespoons** all-purpose flour (optional, for thickening)
+- **Fresh parsley** chopped, for garnish
+- **Crusty bread** for serving
+
+
+## Instructions
+
+1. **Prepare the Mushrooms:**
+   - In a large pot, heat the olive oil or butter over medium heat. Add the
+     mushrooms and cook for about 5 minutes until they are golden and have
+     released their moisture.
+
+2. **Sauté the Vegetables:**
+   - Add the diced onion and garlic to the pot with the mushrooms. Cook for
+     another 2-3 minutes until the onion is translucent. Stir in the thyme, and
+     cook for another minute until fragrant.
+
+3. **Thicken the Soup (Optional):**
+   - If you prefer a thicker soup, sprinkle the flour over the mushrooms and
+     vegetables. Stir well to combine and cook for another minute.
+
+4. **Add the Broth:**
+   - Pour in the broth, stirring well to incorporate all the ingredients. Bring
+     the mixture to a simmer. Reduce the heat to low, cover, and let it simmer
+     for about 20 minutes.
+
+5. **Blend the Soup (Optional):**
+   - For a smoother soup, use an immersion blender to puree the soup directly
+     in the pot to your desired consistency. Alternatively, you can blend the
+     soup in batches using a regular blender. Be careful when blending hot
+     liquids and allow steam to escape.
+
+6. **Add Cream:**
+   - Stir in the heavy cream or coconut milk and season with salt and pepper to
+     taste. Heat the soup until it is just warmed through; do not boil after
+     adding the cream.
+
+7. **Serve well:**
+   - Ladle the soup into bowls and garnish with fresh parsley. Serve with
+     crusty bread on the side for dipping.