Creamy mushroom soup

Recipe：

1.The mushrooms and white mushrooms cut into 1/4, chop garlic, pick up the leaves of thyme, and cut onion into small slices.
2.Preheat the olive oil to medium and high temperatures in the stew pot, put in mushrooms and white mushrooms, sprinkle a little salt and black pepper, then stir fry until the oil cover the surface of mushrooms. Stand for heating waiting for discoloration and stir fry from time to time;
3.When the mushrooms water evaporates and the edge of it is caramel color, add butter, thyme, onion and garlic, stir fry until the onion becomes transparent. Then add black vinegar and stir evenly until black vinegar completely evaporated. After an acid smell sweetening, add chicken broth to the pot, turn to small fire and simmer for 15 minutes.
4.Use a blender to stir mushroom soup smooth, at the same time adding cream and taste from time to time. Finally use salt and black pepper to add seasoning. This dish can collocation with one tablespoon whipped cream, fried garlic mushrooms and chopped parsley.