French Truffle Mushroom Velouté | Velvety Autumn Cream Soup

Clean the brown button mushrooms and slice them thinly. Set aside a handful of nice slices for garnishing later. Finely chop the shallots and garlic.

Melt half of the butter in a pot, then add the finely chopped shallots and a pinch of salt. Sauté over medium heat until translucent, about 3-4 minutes.

Add the crushed garlic, thyme sprigs, and sliced brown button mushrooms. Sauté over higher heat for 6-8 minutes until the mushrooms release their juices and turn nicely golden brown.