mushroom soup

Chop a small onion and then fry it preferably in butter ( with one or two garlic cloves, add the garlic later if you want a more pungent taste. Then take some mushrooms and chop them roughly, you will want over a pound of them for two people. Cook them to drive out their water and then let them fry a little. Add water and stock, about a pint, bring to boil then simmer for 10 minutes or so. Remove about half the soup and liquidize, then return to the pan. Add some nutmeg, a splash of lemon juice and a bit of cream. This freezes well and makes a great soup for lunch. Thanks to Lindsay Bareham for the basis of this recipe.