Tom's Life Bits

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===== VEGAN MUSHROOM SOUP =====
  * 1 Tbsp Olive oil
  * 1 Medium Onion White, Yellow or Brown, Chopped
  * 1 tsp Crushed Garlic
  * 1 tsp Thyme
  * 1 tsp Basil
  * 5 cups White Button Mushrooms (480g) Sliced + 2 cups other shrooms of choice
  * 2 Tbsp Soy Sauce or Tamari if gluten-free
  * 14 ounce  vegetable stock
  * Salt To taste
  * Black PepperTo taste
  * Garnish - Pepitos or croutons

- Add the olive oil to a pot with the onion and garlic, add basil and thyme, sauté until softened.
  - Then add the sliced mushrooms and the soy sauce, and cover the pot. Cook on medium high, covered, for around 10 minutes.
  - This will allow the mushrooms to release their water.
  - After 10 minutes, remove the lid, and cook for another 10 minutes uncovered to allow some of the water to cook off.
  - Then add the stock and cook for a final 10 minutes, stirring occasionally, allowing the flavors to blend.
  - Add sea salt and black pepper to taste. For a boost, add some paprika to taste.
  - Run thru your blender or use immersion blender briefly.  Puree, do not liquify!
  - Reheat, garnish, & serve.

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