Ingredients
splash of soy sauce or balsamic vinegar for depth
Heat oil/butter in a soup pot. Cook onions until soft, then add garlic for 1 minute.
Add half the mushrooms, cook until browned and they’ve given off liquid. Set aside the other half.
Add potato, thyme, bay leaf, and stock. Simmer until potato is tender (about 20 minutes).
Lightly mash some of the potato in the pot to thicken broth while keeping texture.
Add reserved mushrooms and simmer 5 more minutes so they stay chunky.
Season with salt and pepper.