Bishop Kulick's Mushroom Soup Recipe

Clean and slice the mushrooms.

Chop the onion and garlic finely.

Heat butter and olive oil in a large pot over medium heat until melted.

Add the onion and garlic; sauté until translucent, about 5 minutes.

Stir in the mushrooms and cook until they release their moisture and become golden, about 8-10 minutes.

Add diced potatoes, thyme, bay leaves, salt, and pepper; stir to combine.

Pour in the vegetable broth and bring to a boil.

Reduce heat and simmer until potatoes are tender, about 15 minutes.

Remove bay leaves and blend the soup until smooth using an immersion blender.

Stir in heavy cream and lemon juice; heat through without boiling.

Taste and adjust seasoning as needed.

Serve hot, garnished with chopped parsley.

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