from Beatriz Treloar's Soup Salad and Stuff Cookbook

Simple Mushroom Soup

Any mushrooms; field, chestnut, button, portobello or a mix, work well here



• mushrooms, large bowlful (equivalent of 6 large field mushrooms, yes lots!), finely chopped
  
• 1 ½ medium onions, finely chopped
• garlic, 2 cloves, crushed
• chicken or vegetable stock, 1 litre
• goats’ butter, 40 gm
• salt & pepper to taste

4 large portions

Melt the butter in a large pan then sweat the onions and garlic for 5 minutes. Add 2/3 of the mushrooms and sweat for a further 5 minutes. Add the stock and simmer for 30 minutes. Add the remaining mushrooms, season and cook for 10 - 13 minutes.

Ladle this wonderful soup into bowls. A dash of chilli sherry makes this surprisingly special!