Mushroom Soup serves 4-6
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
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.