Creamy Mush­room Soup

(serves four)

3 tbsps butter
1 white onion, rough­ly chopped
4 cloves gar­lic, rough­ly chopped
1 lb mush­rooms, any sort you like, rough­ly chopped
4 cups-ish fresh chick­en stock
2 tbsps Madeira or Marsala wine
1 tbsp fresh chopped thyme leaves
1/2 cup sin­gle cream
salt and pep­per to taste

The rest could­n’t be sim­pler. Saute the onions, gar­lic and mush­rooms in the but­ter until slight­ly soft­ened, then pour over the stock and Madeira or Marsala and thyme, sim­mer until mush­rooms are soft. Whizz with your hand blender and add the cream. Sea­son to taste. Divine!