1 teaspoon Dried Thyme (or a handful of fresh thyme leaves)
500ml Vegetable Stock, preferably organic
Sea Salt and Freshly Ground Black Pepper to taste
a handful of fresh Parsley - roughly chopped
2 tablespoon Cream (optional)
1 Lemon - grate for zest & juice (optional)
Truffle Oil (Optional)
Instructions
Heat up a medium pot, add about 2-3 tablespoon of olive oil and your fresh mushrooms. Stir around very quickly for a minute, then add your garlic, onion, butter and thyme. After 1 minute, you'll probably notice moisture cooking out of the mushrooms. Carry on cooking for about 10 minutes until most of the moisture disappears.
You can serve this soup as you like, or you can try Jamie's suggestion. Quickly stirfry some nice-looking mushrooms like oyster and sprinkle these on top of the soup with lemon zest and spoon some lemon juice. When you go to eat it, stir it in and it gives a wonderful flavour. If using truffle oil, a few drips on the top just before serving and leave out the lemon.
Recipe by at https://justasdelish.com/the-real-mushroom-soup/