Cream of Mushroom Soup

I'm sure I've mentioned before that I am a mushroom lover, and lucky for me, so is Colin! I love pretty much anything and everything with mushrooms and this soup was no exception.

1 lb. mushrooms cleaned and sliced
1 tablespoon olive oil
2 teaspoons fresh thyme, chopped, divided
Salt and pepper to taste
1 teaspoon oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon fresh sage, chopped
4 cups vegetable stock
1 cup heavy cream
Small handful of parsley, chopped

Toss mushrooms in olive oil, add 1 tablespoon thyme and salt and pepper. Roast the mushrooms in a preheated 400 degree oven until golden brown, about 30-40 minutes. Heat oil in a pan. Add onions and saute until tender, about 5-7 minutes. Add garlic, remaining 1 tablespoon thyme and sage and saute until fragrant, about 1 minute. Add roasted mushrooms and broth and simmer for 10 minutes. Season with additional salt and pepper. Remove from heat and puree with a hand blender. Mix in heavy cream. Garnish with parsley.

Source: closetcooking.blogspot.com