Mushroom Soup

When we arrived home, we had a new crop of mushrooms waiting on us -

portabellas
and the first button mushrooms.
Owen helped harvest them and spray the soil with water, and I made a really yummy cream of mushroom soup for dinner.

Cream of Mushroom Soup
1/2c ghee
1 onion, chopped
3 large portabella and 5 large button mushrooms, chopped finely (I'm going to venture a guess that these were about 3 cups of chopped mushrooms)
1t thyme
1 small bay leaf
1c beef stock
2c yoghurt or milk
salt and pepper to taste

Saute onions in ghee. Add mushrooms, thyme, and bay leaf, and cook until mushroom liquid is mostly gone. Stir in stock and bring to a boil. Add milk or yoghurt, and heat but do not boil. Salt and pepper to taste. You may thicken a bit with corn starch, flour, tapioca flour or the like before adding milk if you desire.

This was super quick and very yummy!