Garlic Mushroom Soup

• 1 ounce butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 lb mushroom, sliced
• 5 14 cups vegetable stock or 5 14 cups chicken stock
• 23 cup white wine
• 1 teaspoon dried oregano (optional)
• 2 tablespoons fresh thyme, chopped
• salt and pepper

1. Melt the butter in a large saucepan, add the onion and garlic and cook gently stirring occasionally for a few mins until soft but not colored.
2. Add the mushrooms and cook, stirring from time to time, for 10 minutes.
3. Pour in the stock and wine, then add the oregano and half the thyme and season with salt and pepper.
4. Bring to a boil, cover and simmer gently for 10 mins or until the mushrooms are tender.
5. Taste for seasoning and serve hot, sprinkled with the remaining fresh thyme.

butter, onion, garlic, mushroom, vegetable stock, white wine, oregano, fresh thyme, salt

Taken from www.food.com/recipe/garlic-mushroom-soup-407730 (may not work)