Mushroom Soup serves 4-6

Ingredients:

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2 large onions, sliced

1 tbsp oil

1.25kg chestnut mushrooms, halved

3 gloves garlic

1.5l mushroom/vegetable stock

1/2 glass dry white wine

2 bay leaves

3 tbsp cornflour made into a paste

Glug milk

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Method:

• Heat the oil in a medium sized saucepan.

• Add the onions and a pinch of salt.

• Add the garlic and stir.

• Add the mushrooms and stir. Fry for 5 mins.

• Add the stock and bay leaves and bring to the boil. Add the wine.

• Boil for around 20 mins then add the cornflour & stir.

• Blitz well and add a glug of milk.

• Season with salt and pepper to taste. Drizzle with truffle oil if you fancy.

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