Mushroom And Potato Soup - cooking recipe

Ingredients

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

Preparation

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.
Increase to high heat and add the mushrooms and cook for a further 5 minutes.
Add the vegetable stock and bring to boil. Reduce heat and cook for 10 minutes, stirring occasionally.
Blend or process soup, pour into a clean saucepan and stir in the cream. Season with salt and pepper and heat gently.
Serve in bowls sprinkled with thyme and rye bread toast.