Recipe: Wild Mushroom Soup

Ingredients:

• 40g butter
• 1 medium onion, peeled and diced
• 250g fresh mushrooms (Portobello, white and brown button), sliced
• 600ml water
• 1 vegetable stock cube
• 1 potato, medium size, peeled and diced
• 1 tsp dried parsley
• 1/4 cup white cooking wine
• salt and pepper, to taste

Instructions:

1. Add the butter to a large pot and melt over medium heat
2. Add theonion and cook until soft
3. Add the mushrooms and cook for another 5 to 7 minutes.
4. Add water, stock cube, potatoes and parsley.
5. Add white cooking wine.
   Bring to a boil, reduce to a simmer, and cook for about 15 minutes.
   Puree the mixture in a blender or food processor.
6. Leave about 200 ml of mixture un-pureed, so that can get to eat the mushroom chunks.
7. Return mixture to the pot. Season with salt and pepper, and stir.

If possible, toast bread and spread whatever you want on it. Like maybe garlic spread or something. It will taste nicer. I'm never a fan of very creamy soups. I prefer wild mushroom soup, especially those dark coloured ones. so imagine my delight when i found this recipe. No more campbelle mushroom soup!!