Instructions:

Ingredients: 90g butter 2 medium onions 1 garlic clove, crushed 30G thyme 700g mushrooms(chestnut or button mushrooms work well) 2 tbsp plain flour 1 cube veg stock 1 bay leaf 4 tbsp single cream Equipment: Large pot Blender Recipe Description: Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins. Add the mushrooms, thyme and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins. Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth season to taste Gently reheat the soup and stir through the cream.