Mushroom Soup

It's Jon who always makes the mushroom soup, and we've been lucky that Em's colleague at work has a father that works for meadow mushrooms, so every so often the mushroom fairly appears! So when I asked him what the recipe method was, he said "cook, liquidise, eat"!

Here's my interpretation of what he does. There are no quantities!

Chop an onion fairly finely and saute in a pan with butter for a few moments. While that's doing it's thing, chop mushrooms and add to the pan with some fresh thyme leaves and salt and pepper. Stir occassionally and wait a little until the mushrooms smell mushroomy and soften. Add some chicken stock and allow to bubble for 5 minutes. Blend using a stick blender or in whatever equipment you have to hand and if desired, add cream and check for seasoning.

We've done it with cream, or without but just adding a little swirl on the top. In the picture Jon had been playing with drying mushrooms and frying garlic slices. There's also a drizzle of olive oil.