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 Mushroom Soup
275g (10oz) flat mushrooms sliced
1 teaspoon garlic, chopped finely
1 medium onion, diced finely
25g (1oz) butter
3 veg stock cubes
850 ml (1½pt) boiling water
Salt and pepper
1 teaspoon fresh chopped parsley
285ml (10floz) whipping cream

Melt the butter in large pan over a medium heat
Add garlic and onion, fry until golden
Add the mushrooms, stir well.
Cover pan and cook for about 10 mins stirring occasionally
Dissolve the stock cubes in the water and add to the mushrooms
Stir well and season
Bring gently to the boil, cover pan and simmer for 30 mins.
Blend until almost smooth
Stir in cream and parsley, warm through (do not boil) and serve.

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