Curried Savoy Cabbage Soup with a Mushroom Topper

Whenever I make something, I almost always have let over raw ingredients. Last week I made Grilled Chicken Sandwiches with a Creamy Coleslaw topping and the recipe only required a little bit of Savoy Cabbage. Not wanting to waste the rest of the Cabbage, I started looking up Savoy Cabbages recipes. I found out that it is used a lot in stir fry dishes but I was more in the mood for a soup (because its April and it's still cold!!!).

Ingredients:
1/2 - Head of Savoy Cabbage
1 - Medium Onion
1 - Medium Potato
1 - Tbsp of Curry Powder
1 - Tsp of Thyme
3 - Cups of Chicken Broth
1/2 - Cup of Heavy Cream or Whipping Cream
3 - Mushrooms (Optional to be used as a Garnish)

 (when you see a photo like this without all the ingredients, then it means I made up the recipe on the fly)

Directions:
Chop the onion and cabbage (excluding the cabbage core).

Add the onion and cabbage to a stock pot with butter and cook over medium heat for 3 - 5 minutes. Make sure you stir often so the cabbage doesn't burn.

Add in the Curry Powder and mix.

Peel and chop the potato then add to the stock pot.

Pour in the Chicken Stock.

Add in the Thyme (It's possible I used more like 2 Tsp of Thyme)

Mix together and simmer for 15 - 20 minutes until the potatoes are tender.

At this point you can start frying up some mushrooms to be used as a topper.

Pour into a blender and add the cream.

Blend until smooth.

Pour into a bowl and serve.

To make it look a little fancier, lightly lay the fried mushrooms on top.