CHILLED EXOTIC MUSHROOM SOUP

Preparation time: 10 minutes
Cooking time: 25 minutes + chilling

112 kcals per serving
9g fat

25g (1oz) butter
½ small onion, finely chopped
150g pkt oyster mushrooms
100g pkt shiitake mushrooms, sliced
2-3 cloves smoked garlic, sliced
400ml (15 fl.oz) light stock
150ml (5fl.oz) water
100g (3½ oz) crème fraiche
15ml (1tablesp) dry sherry
Pinch sugar
Salt and pepper

Melt butter in a large pan and gently sauté the onion for about 3 minutes until softened. Do not let the onion brown. Add the mushrooms and garlic and continue to cook for a further 3 minutes until the mushrooms are softened. Remove some of the mushrooms for garnish. Add stock and water to the pan and simmer for 15 minutes. Cover and cool. Put cooled mushroom mixture into a blender together with the crème fraiche and sherry. Blend until smooth. Season with sugar, salt and pepper. Chill.
To serve: Pour soup into individual plates and put some reserved mushrooms in the centre of each bowl.

Serves 4