Heat the sunflower oil in a large saucepan over med heat, add onion, leek & thyme stirring occasionally for 5 mins. Add the field shrooms and stir fry 3-4 mins until lightly browned.
Mix in the diced potato, add the sherry and cook for 1 min. Pour in the chicken stock and bring to a boil. Reduce heat, cover & simmer for 25 mins.
Purée the cooked soup until smooth with an immersion blender, season with salt, cracked black pepper & nutmeg. Bring to a simmer again in the pan to heat through.
Serve warm soup in bowls garnished with a swirl of heavy cream, drizzle of evoo, fried cremini shrooms, garlic croutons & chopped chives.
