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mushroom soup

2 C VEG BROTH
1 LARGE POTATO, PEELED AND CUBED
1 TB OLIVE OIL
1 ONION CHOPPED
1 CLOVE GARLIC, MINCED
1 POUND MUSHROOMS SLICED THIN
1 CAN EVAPORATED GOAT'S MILK
1/4 C REDUCED FAT SOUR CREAM
1/2 TSP DRIED THYME (I THINK I DOUBLED THIS)
1/4 TSP SALT
1/4 TSP PEPPER (OR MORE TO TASTE; I DID A LOT MORE)

START BOILING POTATO AND BROTH IN A POT

COOK ONIONS IN OIL UNTIL TRANSPARENT, THEN ADD GARLIC, THEN ADD MUSHROOMS AND SPICES, AND COOK UNTIL MUSHROOMS ARE SOFT

ONCE POTATO CHUNKS ARE SOFT, PUREE THEM WITH SOME BROTH IN A FOOD PROCESSOR AND THEN RETURN TO POT. ADD MILK AND SOUR CREAM AND TURN TO A MED-LOW HEAT, STIRRING FREQUENTLY.

ONCE MUSHROOMS ARE SOFT, ADD THE ONION/GARLIC/MUSHROOM MIXTURE. LET SIMMER UNTIL MUSHROOM FLAVOR HAS GOTTEN INTO THE LIQUIDS PRETTY THOROUGHLY.