Creamy Mushroom Soup

500 g assorted mushrooms
4 large portobello mushrooms
2 tbsp butter
1 onion, chopped
4 cloves garlic, minced
2 tsp SIDS HOT WORCESTER SAUCE
1 heaped tbsp Dijon mustard
4 cups vegetable stock
1 cup cream
5 sprigs fresh thyme, stems removed
⅛ tsp ground cinnamon
¼ tsp Herbes de Provence
Splash of sherry or dry white wine
SIDS SALT & PEPPER to taste
GARLIC BAGUETTE SLICES:--
1 baguette sliced
2-3 cloves garlic, peeled & halved
OTHER TOPPINGS TO TRY:--
Parmesan cheese, shaved
Truffle oil
Fresh chives, snipped or chopped
Fresh parsley, chopped
Pea shoots

Add butter to a large pot on medium heat. Add chopped onion once butter is melted and sauté onions for 5 minutes, stirring occasionally. Meanwhile, chop the mushrooms. Add the mushrooms to the pot and increase heat to medium-high. Cook for 10-15 minutes, stirring frequently, until the mushrooms have released their fluid and have shrunk down.
Add the garlic, SIDS HOT WORCESTER SAUCE and Dijon mustard to the pot then stir. Add vegetable broth, Herbes de Provence, SIDS SALT & PEPPER and the remaining soup ingredients to the pot and reduce heat to medium once it starts to boil. Simmer for 10 minutes, until mushrooms reach your desired tenderness.
GARLIC BAGUETTE SLICES: To make the garlic baguette toasts, Use a toaster then rubbed the garlic over the toast. You could mass toast the bread slices in the oven if you wish. (190°C, brush slices with oil, add to baking sheet, 10-15 minutes)
Transfer about half the soup to a separate bowl or pan, and use an immersion blender (or a regular blender) to purée half the soup. Transfer the puréed soup back into the other soup pot.
Top each bowl of soup with whichever toppings you fancy. I like to dip a couple garlic baguette slices in at once and let them soak up the soup.