Eggplant/Avocado/Mushroom Soup

Ok, so I was super hungry and felt like soup today, so I decided to take a leap of faith and try to create an eggplant soup. And it turned into an eggplant/avocado/mushroom soup ;) It turned out so yummy, I thought I'd share. Hope you like it.

What you will need:

- 1 large eggplant
- 1 avocado
- bunch of dried shiitake mushrooms
- 1 or 2 garlic cloves, chopped
- salt and pepper to taste
- 1 tbsp earth balance
- 1 tsp thyme (or more if you want a bit more)
- 1 1/2 cups vegetable broth
- 1 tbsp almond milk (or coconnut milk)
- olive oil (to taste)

What to do:

Preheat the oven to 400˚ fahrenheit. Cut eggplant in half and season with some olive oil, salt and pepper. Place eggplant in oven for 45 minutes. Once the eggplant is ready, remove from oven, and allow to cool down enough to handle.
On a separate pan, add the earth balance and the garlic. You can also add the avocado. Then peel the skin off the eggplant (or just scoop up the inside of the eggplant) and add this to the pan.
Next, add the vegetable broth and the mushrooms and allow to boil.
Once it is boiling, you may transfer contents to the blender until you acquire the consistence you desire for your soup. (I went a little less creamy today for some reason)

Hope you like it ;)