Cream of Mushroom Soup

Chop the onion and the garlic clove. Heat a little oil in a pot or casserole and poach the onion with a pinch of salt. When it starts to be soft, add the garlic and cook for a couple of minutes.

Add the mushrooms, season with salt and pepper and stir. Add the wine and let the alcohol evaporate. Add the thyme and let them brown. Cover with the broth -we can reserve a little and adjust the quantity at the end-. Cook for about 10 minutes.

If it is too liquid, cook a little more without the lid to reduce it. Remove from heat and blend.