Ingredients & Method:1/2 peeled and chopped onion (or couple of spring onions) 1 clove of garlic (peeled/chopped), large pinch of Thyme (dried or fresh)
Saute till softened, in a good glug of hot olive oil and knob of butter.
Add: 1/2 lb. approx. mushrooms - roughly chopped* - (Chestnut (brown) are best, or white regular mushrooms are fine).
1 medium peeled and chopped white potato. Saute for a minute or so. Season.
Add 1/2 pt. (or less) of hot stock (veg. or chicken) and simmer for about 5 mins.
Add more stock to well cover mushrooms. (You can add more stock at the liquidising stage). Simmer gently till potatoes are cooked and soft.
Cool - - then liquidise till smooth and creamy and to the consistency you like.
Add a little milk if wanted and adjust seasoning.
Serve with a dollop of sour cream, creme fraiche, knob of butter, drizzle of good olive oil or double/single cream and a few chopped chives. (optional).
All this can be done in the micro - in the same order. Use a large pyrex bowl - it's really, easy, quick and rather yum!
*Use the stalks if they look fresh, but remove the dry ends.
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