A hearty soup for the cold nights. Perfect when you are having a busy week.
Melt the butter in a saucepan. Add the mushrooms and cook for several minutes to brown the mushrooms. Then add the onions. Cook until the onions are translucent.
Add the garlic and thyme and cook for a couple of minutes. If the mushrooms have soaked up too much butter add a bit more before adding the flour. Cook again for a few minutes then add the beer. Bring to a simmer.
Add the vegetable bouillon. Season with the sea salt and pepper. Simmer until it's near dinner time. Add the cream then and bring back up to a simmer. Serve with crusty bread.