Mushroom Soup

yield : 6 portions

Vegetable stock cube – 2
Water – 750ml
Mushrooms (wild or oyster) – 150g
Onion – 1
Carrot – 1
Potatoes – 6 baby sized

Boil the water and mix in the stock cube in a large saucepan.

Wash and chop the mushrooms. Fry with butter. Transfer to saucepan.

Peel and chop all the vegetables, fry with butter, and transfer to saucepan.

Keep on the boil for 20 minutes, or until the potatoes are soft.