This is easily the tastiest homemade creamy mushroom soup I've ever made/had. Without the dairy smothering everything, the mushroom flavor is wonderfully heightened, while the soft/silken tofu (cooked very gently) keeps the texture just as velvety as a traditional cream soup.

Don't skip the olive oil and chili flake garnish at the end if you can help it. They both add depth and layers.

-2 TBL olive oil
-4 cloves garlic, chopped
-1 small onion, chopped
-225g mushrooms, sliced
-1 tsp fresh thyme minced (or 1/3 tsp dried)
-salt and pepper to taste
-300g soft or silken tofu (1 box)
-250 ml (about 1 C) stock or water**
-1 TBL sherry

Garnish: drizzle of olive oil and Korean chili flakes

Heat oil and saute onions and garlic until onion is translucent and garlic is lightly toasted. Stir in sliced mushrooms, thyme, some salt and pepper. Saute for about 4 minutes.

Remove 1 TBL of the mixture and set aside. *

Add stock/water and tofu to pot and stir. Bring to a boil, reduce heat, and simmer for 2 minutes. Don't over-boil, or the tofu can get grainy.

Blend until smooth with a stick blender or in a food processor. stir in sherry. Adjust seasoning with more salt and pepper to taste (may need about .5 tsp more of salt or more).

Garnish with the reserved mushroom mix, a drizzle of olive oil, and a sprinkling of Korean chili flakes.

*Usually I don't set any mushroom mix aside before blending. Instead I saute a bunch of extra sliced mushrooms in another pan (for about 4 minutes) to add in at the end. Because mmmm mushrooms.

**I generally use my homemade stock made from leftover chicken carcasses and/or pork bones, but the soup can be vegan with veggie stock or water.

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