1 Onion, finely chopped
2 T. EVOO
10oz. Mixed Mushrooms
½ tsp. fresh Thyme
2 C. Chicken Stock
Salt & Pepper
½ C. Cream (or half and half)

In medium saucepan, sauté onions in oil until soft. Add mushrooms and thyme; continue to cook until mushrooms soften. Add a C. of stock and cook 5 minutes. Let cool slightly, then transfer to blender and blend until smooth. Add additional stock to blender to reach preferred consistency. Season with salt and pepper and add cream, if desired, for a creamy finish.