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Mushroom Soup

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1 oz butter
1 onion
2 celery sticks
1 garlic clove
1 lb mushrooms
7 oz potatoes
1 3/4 pints vegetable stock
2 Tbs fresh parsley
salt and pepper
horseradish cream (optional)
splash of sherry (optional)
red chile (optional)


  1. Finely chop the onion and celery, crush garlic clove. 
  2. Melt butter in a large pan. Add onion, celery, garlic and fry for 3-4 minutes, or until soft.
  3. Roughly chop the mushrooms and and add them. Continue to fry 5-6 minutes.
  4. Peel potatoes and cut them into cubes. Add to saucepan and pour in vegetable stock. 
  5. Bring contents to a boil, then reduce heat and simmer for 30 minutes or until potatoes are soft. 
  6. Blend the soup until smooth. Season with salt and pepper to taste. 
  7. If desired, sprinkle parsley on top and stir in horseradish cream and/or sherry.

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