1 Medium Onion1 Clove of Garlic1 lb Mushrooms2 Cubes of Vegetable Stock1 tbsp Olive Oil
Soften the garlic and onion in the oil. Cut up the mushrooms and add to the pan, cook until they start to soften; add stock and simmer for 10 mins.
Blend until all big lumps are gone (will still have a slightly textured feel to it).
A lovely thick mushroom soup that be tailored to your taste by experimenting with different mushroom types.
Add some more stock (or water if the stock taste is too over powering) if your soup blends up too thick.