Serves 2 main size - 4 - entrée size
6 field mushrooms
1 large or 2 small brown onions, sliced (or use 1 large leek instead)
500ml bone broth or good quality stock
10 sprigs of fresh thyme, hard stems removed
2 garlic cloves, crushed
2 tsp of extra virgin olive oil
Pinch of sea salt & pepper
Heat the oil in pan and sauté the onions until soft
Add the garlic, thyme and mushrooms and sauté until soft and the onions have lightly browned. If you want, reserve a couple of the cooked mushrooms to decorate when serving.
Pour in the the bone broth or stock and mix together, scraping up all the caramelised onion and juices from the base of the pan.
Season with salt and pepper
Using a blender or food processor blend until it forms a thick and creamy consistency. If you prefer your soup more runny, add a little extra broth or stock.
Pour into a bowl and finish with a sprinkle of thyme or a light drizzle of good extra virgin olive oil or even better...truffle oil.