Ingredients for 2:
• 500 gr. mushrooms of your choice
• 3/4 diced medium onion
• 2 garlic cloves, chopped
• 2 tbsp olive oil
• 3/4 tbsp low sodium soya sauce
• 1/3 tsp thyme
• 1 and 1/3 cups vegetable broth
• 3/4 cup milk of your choice
• Salt & black pepper
Instructions:
Slightly rinse the mushrooms with cold water and dry with paper towels (do not soak them). Slice in half some of the mushrooms and roughly chop the other half.
In a large saucepan, heat 1 tbsp of olive oil over medium-high heat. Add the onions and garlic and cook gently for about 3 minutes. Add the chopped mushrooms, thyme, a good pinch of salt and pepper and cook until the mushrooms start to brown.
Stir in the second tbsp of oil, add the flour and cook, stirring constantly for about 1 minute.
The flour, the oil and part of the mushroom moisture will form a thick paste called roux that will thicken the broth.
Add the vegetable broth and stir while returning the mixture to a boil. We want to dissolve all of the flour from the bottom of the pot. After a couple of minutes, as soon as the liquid comes up to a simmer, reduce the heat to medium-low and add the milk.
Simmer uncovered, stirring occasionally, for about 15-20 minutes. Finally, add the soya sauce and cook for a minute. Taste and adjust seasoning, as necessary.
Spoon the soup into bowls, garnish with the remaining mushrooms and a drizzle of olive oil. Serve with toasted bread on the side and…yummy!
