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Heat a dutch oven or soup pot to medium-high heat
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Add the butter, mushrooms, onions, and garlic. Saute until the onions are translucent and the mushrooms have started to brown (about 5 minutes)
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Turn the heat to medium-low (so as to not burn the heavy cream).
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Stir in the remaining soup ingredients. Be sure that the broth paste has become fully incorporated.
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Simmer for 15-20 minutes to allow the flavors to meld together and give the soup a chance to thicken.
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Optional: Use a hand blender to blend about half of the soup or add half of the soup to a regular blender to blend.
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Return the blended soup to the pot, stir, and enjoy