I have to be honest, in my opinion this isn’t the nicest soup I’ve ever made. To be fair though, this probably has something to do with the fact that I don’t particularly like mushroom soup, or walnuts! However, other people who have tried it have enjoyed it, so assuming you like mushroom soup and walnuts you should enjoy this! Depending on what stock you use this can be a vegan meal. Personally, I like to use beef stock for a fuller flavour, but if you are serving to a vegetarian or vegan you can easily use vegetable stock. This recipe is fantastic for anyone on a diet, it contains virtually no calories, it is also amazingly simple and very quick. This recipe serves 2 when served with fresh crusty bread.

Ingredients

• 2 cloves Garlic, finely chopped
• 1 Onion, chopped
• 150g Mushrooms, sliced
• 600ml Stock
• Freshly ground black pepper

Method

1. Lightly fry the onion and garlic for 5 minutes, or until they soften.
2. Add the mushrooms and fry for a further 10 minutes.
3. Add the stock, and boil for 10 minutes.
4. Cool the soup and then liquidise ¾ of it.
5. Return the liquidised soup to the remaining quarter, heat through and serve.