Roasted mushroom soup
For an extra burst of flavour, crumble sharp blue cheese over this delicious soup, when it's ready to serve.
- Preheat oven to 200C. Place onions, garlic and mushrooms in a baking dish and pour over olive oil. Scatter over thyme and bake for 25 minutes, turning half way through cooking.
- Remove thyme and place mushrooms, garlic and onion in a food processor and pulse until finely chopped.
- Place mushroom mixture into a large saucepan, pour in stock and bring to the boil. Simmer for 10 minutes.
- Mix cream and cornflour together and stir into soup. Bring back to a simmer and season soup to taste with salt and pepper.