Mushroom Soup

• 60 ml vegetable oil
• 2 onions, diced
• 1 tsp salt

Sauté the onions with the vegetable oil, salt and pepper in a pot until they soften.

Add the mushrooms and continue cooking until the mushrooms brown slightly.

Add the stock, thyme and water and gently simmer the soup for 30–40 minutes.

Finally add the cream and simmer for another 10 minutes.