6-8 large button mushrooms, cut into small pieces
3 cups chicken or vegetable broth
1/4 large onion, finely chopped
2-4 garlic cloves, chopped finely
1/2 teaspoon dried thyme
1 cup milk
salt and pepper
In a large saucepan soften the onions and garlic in olive oil.
Add the broth and mushrooms.
Season with salt, pepper, and thyme.
Bring the soup to a boil then reduce the heat. Cook until mushrooms are softened.
Remove the soup from cooktop and put aside to cool.
In one-cup batches puree soup in a food processor until smooth.
In another saucepan heat milk over the lowest heat until warm. Add the mushroom soup mixture to the warm milk.
Taste soup and add more seasoning if desired.