Fresh Thyme Mushroom Soup

1 cup organic cream (dairy free version - use raw unsalted cashews)

3 tbsp organic unsalted butter

1 large onion, chopped

1/2 tsp sea salt

1 lb chopped mixed mushrooms (about 10 cups)

4 cloves garlic, minced

1 tbsp fresh thyme leaves

4 cups organic chicken broth

ground back pepper to taste

Dairy free version start here; place cashews in a bowl. Cover and refrigerate for a minimum of 4 hours. Drain and rinse with water.

In a large pot on medium heat, melt butter. Add onion, season with 1/4 tsp salt and cook. Stirring occasionally, about 3 mins. Add mushrooms, season with 1/4 tsp salt and cook, stirring until tender and golden. Add garlic and thyme; saute until fragrant.

Transfer mushroom mixture to a bowl. Pour broth into pot and bring to a boil. Stir in your organic cream (or cashews - simmer until nuts are very soft, about 15 mins - use immersion blender to puree) and simmer for 10 mins.

Pour cream mixture (or pureed cashews) back into pot. Return mushrooms and any accumulated liquid to pot. Cook over medium heat until warmed up. Season with salt and pepper to taste.