Creamy Mushroom & Thyme Soup - cooking recipe

Ingredients

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

Preparation

Slice mushrooms thinly.
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.
Spoon 3-4 tablespoons of the mushroom mixture out and reserve to one side for ganish.
Pour stock into the pan & bring to the boil. Turn heat down & simmer for 15 minutes.
Season with S&P.
Whizz with a hand blender until smooth.
Pour in cream & sherry & bring back to just below boiling point, then turn off heat.
Serve and then garnish with leftover mushroom mixture.