foolproofliving

0 Saute the onions: Heat butter in a large pan (such as a Dutch oven) over medium-high heat. Add onion and thyme and cook for 6-7 minutes until translucent.
1 Cook the mushrooms: Add in the mushrooms and cook, stirring frequently, for 5 minutes or until they release some of their juices and are softened. If preferred, reserve a few pieces of sliced mushrooms to use as garnish. Add garlic and cook for 30 more seconds.
2 Add the liquids and seasonings: Pour in the vegetable broth and water. Stir in the nutmeg, salt, and pepper.
3 Simmer: Put the lid on, bring to a boil, turn the heat down to medium-low, and simmer for 15 minutes. Be sure to keep an eye on it and give it a stir halfway through the cooking process.
4 Puree: Off the heat, carefully puree the soup using an immersion blender until smooth. Alternatively, you can puree it in a food processor or blender. Just be very careful as the soup is very hot.
5 Add final ingredients: Return it to the stove and turn the heat to medium. If using, stir in half and half. Bring it to one last boil. Finish it off with lemon juice.
6 Serve: Ladle soup into bowls. Garnish with fresh thyme and croutons if you wish. Serve while still hot.