Makes 2-3 bowls
2 T olive oil
2 cloves garlic, minced
2 oz or ½ cup of onion, chopped
5 oz package Baby Bellas- de-stemmed and thick sliced
1 russet potato, peeled and diced
2 stems of fresh thyme
3 cups chicken or vegetable stock
1 cup whole milk or cream
salt and pepper to taste
chives for garnish
Sauté garlic, onions, mushrooms until tender. Stir in potatoes, add thyme and stock. Bring to a simmer until potatoes are nice and tender. Blend with an immersion blender until smooth. Add milk and bring to a simmer. Adjust seasoning. Garnish with fresh chive.
Use cream if you want a richer soup. I used milk because that’s what I had.