Ingredients

• 3 tbsp butter
• 1 lb mixed mushrooms, sliced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable or chicken stock
• 1 cup camel milk
• 1 tsp fresh thyme leaves, plus more to garnish
• 1 tsp fine salt, plus more to taste
• Black pepper

Method

1. Melt butter in a wide heavy pot over medium-high heat. Add mushrooms with a pinch of salt and cook about 8 to 10 minutes until released water evaporates and the mushrooms become deeply golden. Reserve a few attractive slices for garnish.
2. Reduce heat to medium, add onion and cook about 5 minutes until soft. Add garlic and thyme and cook 30 seconds.
3. Add stock, scraping up the browned fond. Simmer 15 minutes.
4. Blend until smooth using an immersion blender, or carefully in batches in a countertop blender. For an especially refined texture, strain after blending.
5. Remove from direct heat and stir in camel milk. Return to low heat only until hot; do not boil.
6. Season with salt and black pepper and garnish with reserved mushrooms and thyme.