3 Kinds of Mushrooms: Shiitake, Regular, and Enoki
3 Cups Veggie Stock
2-3 Cloves Garlic, minced
A touch of Cream
1/2 Onion, chopped
Thyme, to taste
Salt & Pepper
Green Onion, for garnish
Cut up the regular mushrooms. Clean and manicure the Enoki. They come in a bag and you have to get rid of the base.
In a soup pot saute the onion and garlic. Add in 3/4 of the mushrooms. Set the rest aside.
Season with thyme, salt and pepper. Cook through until tender.
Add the stock and bring to a boil. Cover and simmer for 15-20 minutes.
Add a touch of cream and mix, cooking for 2 minutes.
Take off the heat and cool a moment before running through a food processor. I did mine quickly only to grind up some of the mushrooms. I wanted a meaty texture.
Add back to the soup pot and heat up again.
Saute the rest of the mushrooms for garnish. Chop up the green onion and use for the same.