Cream of mushroom soup

|Again this week the soup was made from left over and damaged veg. The left over mushrooms were a treat for the staff the onions were frost damaged but fine to cook with after removing a few layers. |mushrooms onions|1kg mushrooms washed and chopped2 medium onion finely chopped 1 large potato peeled and diced2 sprigs of thyme1ltr mushroom or vegetable stock or water3tbs olive oilSalt and pepper200ml non dairy cream|Heat the oil in a large saucepan. Reduce to a medium heat.Add the onions and potato and sweat till translucent dont let them colour.Increase the heat and add the mushrooms. They will drop a lot of liquid. Reduce and saute for about 10 mins. They will shrink and change colour.Add the stock till the mushroom are covered you may not need it all depending on the liquid from the mushrooms.Add the thyme sprigs and season.Bring to a simmer cover and cook for about 10 mins.Remove whats left of the thyme and blend till smooth. If its too thick at this point add more stock.Return to the heat stir in the cream and bring to a simmer. Dont let it boil or the cream will seperate.Check seasoning and serve.|10.00 minutes|6|