Wild Mushroom & Thyme Soup

• 125 g mixed mushrooms, sliced
• 0.3 onion, diced
• 0.3 potato, peeled and diced
• 200 ml vegetable stock
• 1.5 thyme sprigs, leaves picked
• 15 ml single cream

Directions

1. 1Fry the mushrooms in batches over high heat for 6 minutes, until deeply browned rather than steamed, and set a few slices aside for the top.
2. 2Soften the onion for 5 minutes, add the potato, thyme leaves and vegetable stock, and simmer for 18 minutes until the potato is tender.
3. 3Blend the soup until velvety, season, and serve with the reserved mushrooms and a swirl of cream.