Creamy Veggie Mushroom Soup with Vegetable Balls | Garden Gourmet

Ingredients

• 1 pack Garden Gourmet Vegetable Balls
• 250 to 300 g mixed mushrooms (such as chanterelles chestnut mushrooms button mushrooms)
• 1 small carrot
• 1/4 fennel bulb
• 1 small onion
• 1000 ml vegetable stock (from 1 stock cube)
• 150 to 200 ml (vegan) cream
• olive oil for frying
• a few sprigs of thyme (for garnishing)