1 tablespoon olive oil (do not cook with extra virgin)
1 medium onion (approx 8 oz, 1 cup) chopped
2 teaspoons garam masala
4 medium potatoes, with skins still on, chopped small
2 large carrots, chopped small
5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
2 pints vegetable stock
2 springs of fresh thyme
1 bay leaf
1/2 cup fresh parsley, chopped

Directions:
1. Heat the olive oil in pan on medium heat and add the onion, potatoes and carrots, along with the garam masala.  You want the veggies soft and golden.
2. Add the mushrooms and thyme, cook 10 minutes, until starting to get golden.
3. Add the vegetable stock and bring to a boil.
4. Reduce the heat, cover and simmer for 30 minutes.
5. Add the fresh parsley and use a hand held stick blender to blend half of it smooth and creamy. Leave half of it unmixed for texture.
6.  Add salt and pepper for taste.
7. I also like a float of lemon juice and fresh parsley
8. For extra richness, float a half teaspoon of extra virgin olive oil on top when serving