Cream of Thyme Asparagus Soup

Heat olive oil in a saucepan over medium heat. Add onions mushrooms and garlic; cook and stir until onions soften about 5 minutes. Add asparagus wine thyme and black pepper; cook and stir until asparagus is tender about 5 minutes. Pour in 2 cups broth. Simmer soup until flavors combine 5 to 10 minutes.

Puree soup with an immersion blender until smooth. Stir in cream. Thin soup with remaining stock to desired consistency and simmer until heated through 5 to 10 minutes.