A comforting simple soup easily and quickly made. Serve in espresso cups for elegant entertaining or in a soup mug with sandwiches for lunch.
600g (1 lb 5 oz) mixed white and portabello mushrooms
1 medium onion, chopped
2 cloves of garlic
1.5 litre (2¾ pint) stock (vegetable or chicken)
Few sprigs of fresh thyme
Salt and black pepper
100ml (3½ fl oz) single cream
Garnish: Fresh thyme
Makes 2 litres
1. Roughly chop the mushrooms and place into a large saucepan, add the onion, garlic cloves, stock and thyme. Season to taste. Bring to the boil and simmer for 4-5 minutes. Cover the pan.
2. Transfer the pan to the simmering oven for 30 minutes. Remove the pan from the oven and discard the thyme sprigs.
3. Place the soup into a liquidiser, or use a hand held blender and whizz until you get the consistency you like.
4. Return the soup to the pan and stir in the cream, reheat but do not let it boil and check the seasoning.