Sauté onions and garlic in olive oil until soft. Add sliced mushrooms and cook until they release their moisture. Add broth and thyme, bring to a boil, then simmer for 20 minutes. Blend until smooth and season with salt and pepper.
Sauté onions and garlic in olive oil until soft. Add sliced mushrooms and cook until they release their moisture. Add broth and thyme, bring to a boil, then simmer for 20 minutes. Stir in coconut milk and blend until smooth.
Sauté onions, garlic, carrots, and celery in olive oil until soft. Add sliced mushrooms and cook until they release their moisture. Add lentils and broth, bring to a boil, then simmer until lentils are tender. Season with thyme, salt, and pepper.
Sauté garlic and ginger in olive oil until fragrant. Add sliced mushrooms and cook until they release their moisture. Add broth and bring to a boil. Dissolve miso paste in a small amount of hot broth, then stir into the soup.
Sauté onions, garlic, carrots, and celery in olive oil until soft. Add sliced mushrooms and cook until they release their moisture. Add barley and broth, bring to a boil, then simmer until barley is tender.
Sauté onions and garlic in olive oil until soft. Add sliced mushrooms and cook until they release their moisture. Add broth and bring to a boil, then simmer for 15 minutes. Stir in spinach until wilted. Add lemon juice and season with salt and pepper.