| 1/4 cup | Onion, diced | |
| 2 cloves | Garlic, minced | |
| 1 sprig | Fresh thyme, chopped (or pinch of dried thyme) | |
| 2 1/2 cups | Assorted mushrooms (shiitake, button, etc.) | |
| 1 L | Water | |
| salt & pepper to taste |
- Sauté onions, garlic and herbs until translucent.
- Add the mushrooms and sweat for 8 to 10 minutes. Then add the water and cook until mushrooms are tender approximately 15 to 20 minutes.
- Add salt and pepper to taste, and puree with a hand mixer until smooth or until the desired texture is reached.
As with any soup, they always taste better the next day and this soup keeps well when refrigerated for up to four days.
Variations/Suggestions:
A drizzle of truffle oil, just before serving, is an excellent touch to this soup
The addition of cheddar cheese, croutons and a few freshly sliced mushrooms in the raw is an excellent idea
By adding a half cup of 35% cream and tsp of butter, makes this soup rich, creamy and velvety smooth and can also be used as a sauce to accompany chicken, or grilled salmon.