Ingredients

• 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

Preparation

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