January 2007 - when I couldn't resist a massive bargain pot of mushrooms in Tesco, I had to find a recipe to use them.  This one is very simple, just how I like it!

Mushroom soup

2 tbsp olive oil
2 garlic cloves, peeled and finely sliced
500g/1lb 2oz mushrooms, sliced
1 onion, peeled and sliced
55g/2oz unsalted butter
570ml/1 pint vegetable stock
150ml/5fl oz double cream
salt
freshly ground black pepper

Heat the oil in a sauté pan and fry the garlic, mushrooms and onion for a few minutes, to soften.

Pour the vegetable stock into the pan, bring to the boil, then reduce the heat and simmer gently for 8-10 minutes or until the mushrooms are tender.

Stir in the cream and then ladle the soup into a food processor.  Blend until smooth and return to the pan; or use a hand-held blender.

Season to taste and reheat gently.