Heat oil in a pot. Add onion, garlic, and saute until onion turns translucent.
Add mushroom slices and cook until they start releasing moisture. Add thyme, salt, and pepper. Saute for about a minute.
Add vegetable stock, mix, and cover the pan. Cook covered for around 10 minutes.
Remove the lid and add milk. Stir continuously for 2-3 minutes. After that cook it uncovered for another 2-3 minutes.
In a bowl, mix corn starch and water. Add this corn starch slurry to the soup. Stir continuously for about a minute to avoid lumps. Cook for around 2 minutes or until the soup thickens. Switch off the gas.
Garnish with ground pepper and chopped fresh herbs of your choice. Enjoy!
To make the soup tastier and more interesting, use a combination of different mushrooms you like.
If you don’t like chunks of mushrooms in your mushroom soup and prefer a creamier soup, blend the soup after adding vegetable stock.
For extra creaminess, add coconut cream to the soup.