In a large skillet over medium heat, warm the olive oil, and sauté the onions, thyme, and garlic for about 5 minutes until the onions are soft and translucent.

Add the mushrooms, tamari, and black pepper, and sauté for 8 to 10 minutes, until the mushrooms are reduced and cooked through.

Transfer the mushroom mixture to the jar of the KitchenAid® Pro Line® Blender, and add the broth. Secure the lid, and set the blender to the Adapti-Blend™ Soup program. Blend until the machine turns itself off. Alternatively, blend for about 5 minutes, starting on speed 1 and gradually increasing to speed 10. (To make the soup in a conventional blender, blast on high until smooth, and then transfer to a saucepan, and heat on medium-low until hot.)

Season with salt to taste, and garnish with finely chopped parsley. Serve with crusty bread or a scoop of cooked grains.