Mushroom Soup

Servings: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:

For the Broth:

1. 6 cups (1.5 liters) vegetable, chicken stock or mushroom (thick mushroom stalks of oyster add a great umami flavour to your stocks)
2. 1 medium onion, peeled and halved
3. 2-3 cloves garlic, smashed
4. 1-2 bay leaves
5. 2-3 sprigs fresh thyme (or 1 tsp dried thyme)
6. 1-2 tbsp soy sauce or tamari (for depth of flavor)
7. Salt and white pepper, to taste

For the Soup:

1. 1/2 Lb fresh mushrooms unevenly sliced for greater texture
2. 1 small carrot, peeled and sliced
3. Spring onion as a garnish

Instructions:

1. Prepare the mushrooms: Clean and slice the mushrooms. If using shiitake, remove the stems as they can be tough.
2. Sauté the aromatics: In a large pot, heat the olive oil or butter over medium heat. Add the finely chopped onion and cook for about 3-4 minutes until soft and translucent. Add the garlic and cook for another 30 seconds, just until fragrant.
3. Cook the mushrooms: Add the sliced mushrooms to the pot. Stir occasionally and cook for 5-7 minutes until the mushrooms release their moisture and soften.
4. Add broth and seasonings: Pour in the vegetable or chicken broth, soy sauce (if using), salt, and black pepper. Stir well to combine. Bring the soup to a gentle simmer. If you want a bit more color and texture, add the sliced carrots at this stage.
5. Simmer: Let the soup simmer for about 15-20 minutes, uncovered, to allow the flavors to meld. The mushrooms should be tender and the broth should have a rich, mushroomy aroma.