Cut the carrot, fennel and onion into small pieces. Roughly chop the mushrooms. Sauté the vegetable mixture in the oil until the onion is translucent. Add the mixed mushrooms and bake them.
Add the stock and bring the soup to a boil. Add the cream, stir, bring back to the boil. Add some salt if necessary.
Fry the Garden Gourmet Vegetable Balls on all sides in a little bit of oil until light brown and divide them in soup bowls or plates.
Spoon the soup with mushrooms onto the balls and garnish with thyme.