Nibblous | mushroom and almond soup with fino (sopa de setas)

Ingredients

• 4 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, thinly sliced
• 3/4 teaspoon fresh thyme leaves
• 250g mushrooms (flat field or a mixture of field and wild Uk chanterelles or pied de mouton), finely chopped
• 1 litre Chicken Stock (see page 175) or water
• 1 1/2 dessertspoons dried porcini mushrooms, covered with boiling water to infuse
• 130g blanched almonds, lightly toasted
• 1 small bunch fresh flat-leaf parsley, roughly chopped