Mushroom Soup

2 tbsps butter

1 small onion chopped

1 celery stalk chopped

2 cloves garlic chopped

1 lb (500g) portobello mushrooms or cremini

1/4 cup white wine

4 cups chicken stock

1 medium potato

sprig fresh thyme

1 cup milk

salt and pepper to taste

1. In a large saucepan, melt the butter, add the celery and onion. Add carlic to the pan. Cook gently over low for 6-8 min. or until veggies are soft and have no color.

2. Clean the mushroom and remove the stems. Chop mushroom caps.

3. Increase the heat and add the mushrooms, stirring constantly. When mushrooms begin to stick to the pan, add the wine and stock. Bring to boil.

3. Peel and slice the potato, then add to mushrooms with the thyme. Reduce the heat and simmer. Cover and cook for approx. 45 min. or until mushrooms are very soft. Remove the thyme and puree the remaining mixture.

4. Return to clean pan, add milk and season to taste. Reheat and serve.

I use cremini mushrooms. They are cheaper and have a nice flavor. I serve the soup with dollop of sour cream and a sprinkling of parmesan.