Mushroom Soup

Ingredients:

5–6 button mushrooms (about 100–120g), sliced

½ small onion, finely chopped

1 small garlic clove, minced

1teaspoon butter or olive oil

1 cup water or vegetable broth

¼ cup milk or plant-based milk (optional, for creaminess)

½ teaspoon black pepper

Salt, to taste

A pinch of thyme or oregano (optional, for extra flavor) Fresh parsley, for garnish (optional)

Directions:

Heat butter or oil in a small pan.

Add onions and garlic. Sauté until soft and translucent.

Add sliced mushrooms. Sauté on medium heat for about 4–5 minutes until they shrink and release moisture.

Season with salt, pepper, and thyme or oregano if using.

Add 1 cup water (or broth), bring to a gentle boil, and simmer for 5 minutes.

Turn off the heat. Blend the mixture until smooth using an immersion blender or cool slightly and blend in a regular mixer.

Return to the pan. Stir in milk to make it creamy (optional) and simmer for 1–2 minutes more (don't boil too much after adding milk).

Adjust salt and pepper if needed.

Garnish with fresh parsley and a crack of fresh pepper.

Serve hot with cooked millets and a simple salad!