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Heat oil in a soup pot over medium high heat.
When hot, add the onion and garlic and cook until onions start to soften about 1-2 minutes. Next, add the mushrooms and thyme, cooking an additional 3 minutes.
Add broth and miso to the pot, cover with lid, reduce heat and cook for 5 minutes.
Whisk together the cornstarch and milk until smooth. Add to the soup and continue cooking for five minutes. As it cooks, the soup will thicken. Taste and add salt and black pepper as needed.
Serve up in bowls and sprinkle with chopped green onions.