Cream of Mushroom Soup

8oz large field mushrooms (about 4), diced
1 small onion, chopped
1/2pint chicken or vegetable stock, hot
A good slug of white wine (small glassful?)
1/4pint single cream, approx
Seasoning to taste

Fry chopped onion in a little olive oil until soft and then add the diced mushrooms and fry gently. Add the white wine and stock and simmer for about 20 minutes.
Blend in a liquidiser or with a stick blender until fairly smooth. Stir in the cream, it might take a little more or less to get the right consistency. Season to taste with salt and pepper.

Can be served with garlic croutons and/or crusty bread.

Sounds good June, will give it to my friend, he is always making his own soup.

Sounds lovely. Liked the "good slug" of wine!