Creamy Wild Mushroom Soup

• 1 lb Portobello and Chanterelle mushrooms, cleaned, 1/8 sliced, the rest chopped
• 1 1/2 tbsp olive oil
• 1 1/2 tsp flour
• 3 cups vegetable stock
• 1 cup heavy cream
• 2 tbsp thyme, chopped
• None None fresh parsley sprigs, to garnish

1. For the soup, heat 1 tbsp of the oil in a large pan and saute the onion for 5-6 mins until softened. Add the chopped mushrooms and saute gently until tender. Season with salt and freshly ground black pepper and sprinkle with the flour. Cook for 1 min. Gradually stir in the stock and bring to a boil. Simmer for about 10 mins.
2. Meanwhile, for the topping, heat the rest of the oil in a non-stick frying pan. Saute the sliced mushrooms over high heat for 2-3 mins.
3. Stir 2/3 of the cream and most of the chopped thyme into the soup and heat gently. Remove from the heat and puree with an immersion blender. Adjust the seasoning to taste and reheat gently. Ladle into warmed bowls, swirl in the rest of the cream and top with the sliced mushrooms. Garnish with the rest of the chopped thyme and the parsley sprigs.

chanterelle mushrooms, olive oil, flour, vegetable stock, heavy cream, thyme, parsley sprigs

Taken from recipes-plus.com/api/v2.0/recipes/24559 (may not work)