Somerset mushroom soup

SERVES 4–6 CALS PER SERVING 109–73

Ingredients:

• 30 g (1 oz) butter
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 500 g (1 lb) mushrooms, sliced
• 1.25 litres (2 pints) vegetable or chicken stock
• 150 ml (1⁄4 pint) dry white wine
• 2 tsp chopped fresh marjoram
• 1 tsp chopped fresh thyme
• salt and black pepper

Instructions

1. Melt the butter in a large saucepan, add the onion and garlic, and cook gently, stirring occasionally, for a few minutes until soft but not coloured. Add the mushrooms and cook, stirring from time to time, for 10 minutes.
2. Pour in the stock and wine, then add the marjoram and half of the thyme, and season with salt and pepper. Bring to a boil, cover, and simmer gently for 10 minutes or until the mushrooms are tender.
3. Taste for seasoning and serve hot, sprinkled with the remaining fresh thyme.

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