Mushroom-Eggplant Bisque

Directions

1. 1
   Heat the oil in a large, heavy saucepan.
2. 2
   Add the onions and saute until tender, about eight minutes.
3. 3
   Add the garlic and chopped mushrooms and saute another few minutes, then stir in the thyme.
4. 4
   Add the eggplant and stock or water and simmer gently until the eggplant is tender, about 20 minutes.
5. 5
   Allow the mixture to cool briefly, then puree in a food processor, a blender or a food mill.
6. 6
   Depending on the capacity of your machine, you may have to puree the soup in several batches.
7. 7
   Return the puree to the saucepan.
8. 8
   Add the milk, bring to a simmer and season to taste with salt and pepper.
9. 9
   Stir in the sliced mushrooms.
10. 10
    Simmer five minutes longer, then serve, garnishing each portion with a sprig of thyme.