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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

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.