Method

• 1.
  Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring occasionally, for 5 minutes or until softened. Add cup mushrooms. Cook, stirring for 5 minutes or until starting to soften. Add garlic. Cook for 1 minute or until fragrant.
• 2.
  Add stock and season with salt flakes and freshly ground black pepper. Bring to the boil. Reduce heat to low. Cover and simmer for 20 minutes or until mushrooms are tender.
• 3.
  Meanwhile, melt half the butter in a large frypan over medium-high heat. Cook half of the Swiss mushrooms for 5 minutes or until golden. Transfer to a bowl. Repeat with remaining butter and Swiss mushrooms. Set aside.
• 4.
  Using a stick blender, carefully blend soup until very smooth. Stir in cream. Divide soup among serving bowls. Top with fried Swiss mushrooms and drizzle with extra olive oil. Season with freshly ground black pepper and serve sprinkled with thyme.