Mushroom soup

• 2 tablespoons extra-virgin olive oil
• 2 cups (300g) diced yellow onion
• 1 tablespoon finely chopped fresh thyme, plus more to taste
• 2 teaspoons minced garlic (2 cloves)
• 6 cups (240g) sliced white button mushrooms
• 3 tablespoons wheat-free tamari
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 2 cups (480ml) vegetable broth
• 2 teaspoons fresh lemon juice, to serve
• Sea salt, to taste

 
Method

1. In a large skillet over medium heat, warm the olive oil, and sauté the onions, thyme, and garlic for about 5 minutes until the onions are soft and translucent.
2. Add the mushrooms, tamari, and black pepper, and sauté for 8 to 10 minutes, until the mushrooms are reduced and cooked through.
3. Transfer the mushroom mixture to the jar of the KitchenAid® Pro line Blender, and add the broth. Secure the lid, and set the blender to the Adapti-Blend™ Soup program. Blend until the machine turns itself off. Alternatively, blend for about 5 minutes, starting on speed 1 and gradually increasing to speed 10.
4. Soup will come out of the Blender hot. Season with salt to taste, and garnish with finely chopped parsley. Serve with crusty bread or a scoop of cooked grains.