1 tbsp butter
1 tbsp olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 tbsp fresh thyme
500g (½ lb) cremini mushrooms, thinly sliced
½ tsp salt
¼ tsp freshly ground black pepper
4 cups vegetable stock
2 tbsp lemon juice
¼ cup finely chopped parsley
Plain yogurt or sour cream, to serve (optional)
1. Heat butter and oil in a large saucepan over medium heat. Add onion and let cook until starting to soften, about 3-4 min. Add garlic and thyme and continue cooking, 1-2 min.
2. Add mushrooms and sauté until mushrooms turn golden brown, about 8-10 min. Add salt, pepper and vegetable stock. Bring stock to a simmer and let cook, 20 min.
3. Using a hand blender, blend soup until smooth. Add lemon juice, parsley and cream (if using) and re-warm before serving. Serve with buttered, crusty bread.