Creamy Mushroom & Thyme Soup

• 600 g mixed mushrooms (try to use different varieties like shitake, swiss brown, button or oysters)
• olive oil
• 1 onion, thinly scliced
• 1/2 bunch cavolo nero, sliced into thin ribbons
• 3 garlic cloves, sliced
• 3 sprigs fresh thyme, sprigs, picked
• 1 liter low sodium vegetable broth
• 2 tablespoons dry sherry
• 75 ml double cream

1. Slice mushrooms thinly.
2. Heat a large soup saucepan over medium heat and splash in the olive oil. Add onion, cavolo nero, thyme & mushrooms. Place the lid on top and sweat gently for about 8 minutes, until softened.
3. Spoon 3-4 tablespoons of the mushroom mixture out and reserve to one side for ganish.
4. Pour stock into the pan & bring to the boil. Turn heat down & simmer for 15 minutes.
5. Season with S&P.
6. Whizz with a hand blender until smooth.
7. Pour in cream & sherry & bring back to just below boiling point, then turn off heat.
8. Serve and then garnish with leftover mushroom mixture.

mixed mushrooms, olive oil, onion, cavolo nero, garlic, thyme, vegetable broth, sherry, cream

Taken from www.food.com/recipe/creamy-mushroom-thyme-soup-312468 (may not work)