You need –
- Brown mushrooms – 200 grams, quartered
- Yellow onion – 1 medium, thinly sliced
- Garlic – 2 pods, crushed
- Dried thyme – ¼ teaspoon
- Vegetable stock – 2 cups
- Fresh milk – 1/2 cup
- Fresh cream – 1/3 cup
- Butter – 2 teaspoons
- Bay leaf – 1
- Salt and pepper to taste
Melt the butter in a large sauce pan and tip the bay leaf in. Add the onions, garlic and dried thyme. Cook till soft. Add in the mushrooms. Cook for about 3 minutes.
Add the vegetable stock, milk; season well and cook for about 15-20 minutes or until the mushrooms are tender. Turn the heat off and remove the bay leaf.
In a blender or food processor, carefully blend the soup until smooth. If the soup is too thick, add a bit of hot water to adjust the consistency. Pour the soup back into the sauce pan. Add the cream and gently heat through.