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In a large skillet over medium heat, sauté 1 tablespoon of the olive oil, with the onions, thyme, and garlic for about 5 minutes until soft and translucent.
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Add the mushrooms, the remaining tablespoon of olive oil, the tamari, and black pepper, and sauté for about 10 minutes, until reduced and cooked through. Allow to cool slightly.
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Transfer the vegetable mixture to your blender, add the broth, and blast on high for 30 to 60 seconds until smooth and creamy. Season with salt and pepper, to taste.
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Transfer to a small pot, and gently warm on low heat to serve.