Mushroom Soup

Cook the mushrooms. Heat the olive oil in a Dutch oven or a large heavy-bottomed saucepan over medium-high heat. Add the onion and mushrooms. Cook, stirring occasionally, until the liquid the mushrooms release has evaporated and the onion is soft, 10 to 15 minutes.

Simmer the soup. Stir in the garlic and thyme and season with salt and black pepper. Cook until fragrant, about 30 seconds. Pour in the stock and add the bay leaves. Bring to a boil, scraping the bottom of the pot with a wooden spoon to release any browned bits. Reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.

Thicken the soup. Whisk together the milk and cornstarch in a small bowl to make a slurry. Add the milk mixture to the pot, stirring occasionally, until the soup has thickened slightly, about 5 minutes. Remove the pan from the heat.

Blend half the soup. Transfer half of the soup to a blender (in batches, if necessary). Remove the cap from the blender lid and cover the hole with a folded tea towel. Blend the soup until completely smooth. Return the soup to the pot and stir to combine.

Serve. Ladle the soup into bowls. Garnish with a drizzle of extra virgin olive oil and a sprinkling of chopped fresh chives.