Button mushroom and thyme soup
|olive oil — extra virgin
|onion — halved, sliced
|garlic — cloves, chopped
|button mushrooms — sliced
|wine — dry white
|stock — vegetable
|sea salt and freshly ground black pepper
|bread — baguette
Heat a glug of oil in a small saucepan and fry onion until soft. Add garlic and fry for another minute. Remove and set aside.
Add a little more oil and fry the mushrooms over a high heat until slightly browned. Reduce the heat, return onion to pan and add thyme and wine. Allow to reduce by half.Add stock and let it simmer for 5 minutes.
Remove a few tablespoonfuls of mushrooms. Blitz the soup with a stick blender until smooth. Return reserved mushrooms to soup and allow to reheat.
Season to taste and serve with toast.