Wild Garlic and Mushroom Soup

Today I made this. I would post a picture but basically it's a hearty bowl of green soup.  Most of my soups are green but don't let that put you off.  I used wild garlic as a friend got me some but it's just going out of season now so replace with cloves of garlic - as much as you can stand.


THE RECIPE (I am a bit rubbish with quantities and really I cook by instinct.  Guess work.  Whatever).

Big bunch of wild garlic leaves (or 3/4 cloves normal garlic)


Half an onion,chopped  


1.5 litre vegetable stock


600g chestnut/button mushrooms

pinch of tarragon, black pepper and double cream to taste

Done in 40 mins, serves 4

THE WORK


Sweat the garlic and onion in a little olive oil, them add the vegetable stock (if it's a packet/cube use a bit more water than it says as otherwise it can be too salty).
Add the mushrooms, roughly chopped.  Leave for 20 mins.
Add some tarragon and loads of black pepper. Leave for a further 10 mins.
Blend the mixture to the consistency you like (I like mine smooth but each to their own). Add the cream (to be honest milk works fine as well). Blend again and serve.

Let me know if you make this and what you thought of it. 

Love, 

Bearface.