This healthy mushroom soup without cream has everything you love about creamy soups but is much better for you! Big chunks of mushrooms are simmered with garlic, and onion, in a combination of vegetable stock and low-fat milk.
Heat olive oil in a large pot or dutch oven over low heat. Sauté the diced onion for 3-4 minutes. Add the crushed fresh garlic and chopped thyme. Stir for an additional 3 minutes.
Remove half of the soup and blend in a blender or food processor until smooth. Return the blended soup to the pot, add the milk and seasonings, stir through and bring to a simmer.