A comforting soup made with mushrooms, potatoes, herbs, and cream, cooked gently on the stovetop for a rich and satisfying result.

3 tablespoons unsalted butter

8 ounces baby bella mushrooms, thinly sliced

2 large portabella mushroom caps, diced

3 large russet potatoes, peeled and diced

1/2 yellow onion, finely minced

3 garlic cloves, grated or finely minced

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 tablespoon salt

1/4 teaspoon black pepper

3 tablespoons all-purpose flour

4 cups vegetable stock

1 cup heavy cream

1 bay leaf

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1. Melt the butter in a large pot over medium heat.

2. Add mushrooms, potatoes, and onion. Cook until softened.

3. Stir in garlic, herbs, salt, and pepper.

4. Sprinkle flour over vegetables and cook briefly.

5. Slowly add vegetable stock while stirring.

6. Add cream and bay leaf, then bring to a gentle simmer.

7. Cook until potatoes are tender and soup thickens.

8. Remove bay leaf, adjust seasoning, and serve.

For a lighter version, replace the cream with additional stock or plant-based milk. Blend a portion of the soup if a smoother texture is desired.