Feed-a-Cold "Cream" of Mushroom Soup

It's weird the things you crave when you're not feeling well. Those Campbell's soups were never something I looked forward to eating, and they normally remind me of being a time rushed student who had yet to learn how to cook, but when I'm ill they are what signifies comfort and "get well" food.

This recipe is for the thermomix. I'm sorry. I'm too fried to work out what I would normally do on a hob.  I think you could use a store brought almond milk or soy milk and use it in place of the water. Basically, I'm making the almond milk at the same time as cooking the soup here.

Ingredients:
1 pack of chestnut mushrooms (these have a better flavour than white.)
Half a large onion, quartered
1/4 cup of almonds, rinsed.
3 cloves garlic (I'm SICK! Also, mushrooms can take extra garlic)
1 chicken stock cube
2 potatoes, chopped
500 ml boiled water
Pinch of nutmeg
Pinch of rosemary
Sprinkle of Thyme

Method:
1) Pulse the onion and garlic a few times to chop.
2) Add the mushrooms and pulse a few times too.
3) tip everything out into a bowl and reserve.
4) add the almonds to the thermomix bowl, and grind on 9 for 30 seconds.
5) add the onion, garlic, mushrooms back to the bowl. Add the stock cube, chopped potatoes, and boiled water. Add herbs, and set to 2 minutes on 100c. After the two minutes are up, cook for 13 minutes on 90c.
6) Blend on speed 8 (start at 4 and work slowly up to 8) for 30 seconds and serve

This comes out looking exactly like the Campbell's soup (maybe a little bit more brown) and quite thick, but you can dilute to taste by adding a bit more non-dairy milk. It tastes just as I remember cream of mushroom soup, although it's been so long, so I'll need someone else to verify.