Wild mushroom soup

4 cups chopped wild mushrooms
6 green onions, thinly sliced
4 cloves garlic, thinly sliced
4 cups chicken stock
1/4 cup cream
handful of fresh thyme, chopped
handful of fresh parsley, chopped

Saute onions and garlic in olive oil, until soft. Add mushrooms, thyme and parsley, cook until soft. Add broth and bring just short of a boil. Remove from heat, add cream, and return to heat until warmed. Garnish with chopped thyme.

Served with toasted brown bread and hard boiled eggs.