Mushroom And Potato Soup

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 1 tablespoon thyme
• 3 potatoes, medium, peeled and chopped
• 600 g mushrooms, mixture of portabello and swiss brown sliced
• 5 cups vegetable stock
• 1/2 cup thickened cream
• salt and pepper, to taste

1. Heat the oil in a large saucepan over a medium heat. Add the onion, garlic and thyme. Cook for 5 minutes stirring frequently. Add the potatoes and cook for a further 5 minutes.
2. Increase to high heat and add the mushrooms and cook for a further 5 minutes.
3. Add the vegetable stock and bring to boil. Reduce heat and cook for 10 minutes, stirring occasionally.
4. Blend or process soup, pour into a clean saucepan and stir in the cream. Season with salt and pepper and heat gently.
5. Serve in bowls sprinkled with thyme and rye bread toast.

olive oil, onion, garlic, thyme, potatoes, mushrooms, vegetable stock, thickened cream, salt

Taken from www.food.com/recipe/mushroom-and-potato-soup-482515 (may not work)