Serves 4

Ingredients:

500 grams of chestnut mushrooms (washed,  dried and chopped)

2 peeled chopped white onions

3 cloves of garlic – peeled and finely sliced

2 tablespoonfuls of extra virgin olive oil

250 grams peeled and chopped potato such as King Edward or Maris Piper

600mls vegetable stock

300mls milk

50 grams low fat crème fraiche

A handful or 1/2 packet of fresh basil leaves – roughly chopped 

Method:

In a large saucepan, gently fry off the peeled, chopped onions in the olive oil for a 2 minutes until soft and translucent , then add the garlic and cook for a further 3 minutes.

Add the chopped chestnut mushrooms and chopped potatoes and fry for a further 4 minutes, then add the vegetable stock. Simmer for 15 – 20 minutes, then add the milk, bring almost to the boil. Add the chopped basil and blitz using a hand or food processor until smooth.

To accompany it:

Season and serve with a teaspoonful of crème fraĭche with a sprinkling of smoked paprika on top. Serve with your favourite bakery wholegrain bread (walnut and raisin  pictured here) and  a  few slices of cheese.

Enjoy this warm, nutritious soup on cold winter days for lunch or a light supper.