Creamy Mushroom Soup

makes 6 1cup servings

3 tablespoons unsalted butter
half a small onion roughly chopped
1 clove garlic chopped
1 lb mushrooms sliced
1 tsp salt
1 tsp pepper
4 cups vegetable stock
1 cup double cream

1.Melt butter over a high heat and add onion. Cook until soft (aprox. 3 mins)
2. Add garlic, mushrooms, salt and pepper, cook until soft (aprox 10mins)
3. Add stock and simmer for 5 mins
4. Transfer soup to a blender and blend to a puree.Then bring soup back to a simmer in the pan.
5. Add cream, stiring all the time, for about 5 mins until the soup thickens slightly.
6. Serve straight away or put into an air tight container and keep in the fride for up to 3 days. Reheat before serving.