Wash, clean and roughly chop the mushrooms.
Heat olive oil in a saucepan.
Add the chopped onion, thyme and garlic. Saute for a minute or till the aroma of herbs is released.
Glaze the pan with the red wine vinegar. Stir to scrape the pan.
Now add the chopped mushroom and saute for 5 minutes. Season with salt to taste.
Cover the pan with the lid and cook the mushrooms till softened a bit. This takes 5 – 6 minutes.
Add the milk, bring the soup to a boil and then reduce the heat. Allow the soup to simmer for 5 minutes over low heat.
Taste and adjust the seasoning accordingly. Allow the soup to cool down a bit before blending. Or you can use a heat resistant immersion blender to blend the soup.
Spoon the soup into bowls, garnish with the chopped coriander and toasted bread croutons. Serve Mushroom Soup warm.