Roasted Mushroom Soup

Ingredients

• 10 ounces baby portobello mushrooms, sliced
• 2 tablespoons extra virgin olive oil
• Freshly ground black pepper
• 2 cups low-sodium beef stock
• 1 tablespoon unsalted butter
• 1/2 shallot, thinly sliced
• Salt, to taste
• 1 small clove garlic, finely minced
• 1 teaspoon chopped thyme, plus extra for garnish
• 2 tablespoons white wine
• 2 tablespoons flour
• 1/4 cup heavy cream

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