Creamy mushroom soup

  • Stick of celery
  • 1 onion
  • 4 big cloves garlic or even more
  • Mushrooms – most or all of a punnet
  • Dried porcini mushrooms – not too much, just for extra flavour
  • Butter
  • Milk
  • Salt & pepper

This was an invention, but a really good one! Cut the celery and onion fine and skin the garlic cloves. Put them and the porcini in a pan, add just enough water to cover them and simmer on a low heat with a lid on the pan for at least 20 mins.

Slice the mushrooms and fry in butter until they have a bit of colour.

Put everything together with the seasoning and enough milk to make it a soup consistency and whizz it up in a blender. The slow cooked onion and garlic contribute to the creamy taste and you don’t taste the garlic because it is simmered rather than fried.