Mushroom Soup

serves 2

Approx 140 calories per portion.

112g mushrooms
1/2 large onion
112g potatoes
21g butter
3/4 pint vegetable stock
Freshly ground nutmeg
Salt and pepper

Peel and chop the onion and potato and place in a large saucepan. Add the butter, cover and soften the onion and potato in the butter over a low heat for about 15 minutes.
Coarsely chop the mushrooms, add them to the saucepan and allow to wilt and soften. Add the stock, nutmeg and seasoning to taste.
Simmer for 20 minutes until everything is cooked and allow to cool a little before you puree it in a liquidiser or food processor.

Note: Use flat, mature mushrooms in preference to the button variety as they give a better colour and flavour and for a really exotic taste, add a few wild or cultivated mushrooms.

If available, freshly chopped chervil is the perfect herb to complement the flavour of this soup.

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