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
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!