2 teaspoons olive oil
3 cloves garlic - minced
¼ teaspoon thyme
5 cups vegetable stock
¼ cup fresh parsley - chopped
3 onions - chopped
1 pound of Portobello mushrooms
2 tablespoons wine sherry
¼ cup heavy whipping cream
Preheat oven to 400° degrees. Oil the bottom of a roaster with 1 teaspoon of the olive oil. Add onions and garlic and top with mushrooms. Drizzle the remaining teaspoon of oil on top and season with salt, pepper and thyme.
Roast mushrooms, stirring once or twice, for 20 minutes. Remove the roaster from oven and pour sherry into the mushrooms, scraping up any brown bits. Add stock to the roaster. In blender, puree mushroom mixture in batches until smooth or eliminate this step and leave chunky.
Pour soup into medium-size saucepan and season to taste. Add cream and simmer over low heat until hot. Sprinkle soup with parsley and serve hot.