Heat a generous glug of olive oil in a medium saucepan. Cook onion, covered for about 10 minutes or until soft. Stir every now and then.

Add garlic and mushrooms and stir fry for a few minutes.

Add tea or water and bring to the boil. Simmer, uncovered for 10 minutes or until the mushrooms are tender.

Puree soup using a stick blender, leaving some chunks or however you like. Taste. Season serve with yoghurt on top.