Creamy Mushroom and Ale Soup with Crusty Bread

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.

Add cremini and shiitake mushrooms to the pot. Cook, stirring occasionally, until the mushrooms are softened and have released their liquid, about 8-10 minutes.

Stir in dried thyme, salt, and pepper. Sprinkle flour over the mushrooms and cook for 1 minute, stirring constantly.

Pour in the British ale and scrape up any browned bits from the bottom of the pot. Allow the ale to simmer for 2 minutes, reducing slightly.

Add vegetable broth and bring to a simmer. Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.

Remove the soup from the heat and carefully use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth (be careful when blending hot liquids).

Stir in heavy cream. Taste and adjust seasoning as needed.

Ladle the soup into bowls. Garnish with fresh parsley and serve immediately with crusty bread for dipping.