Nothing says winter comfort like a steaming bowl of soup. This creamy Mushroom soup is easy to make, so make double and save some for lunch tomorrow.

INGREDIENTS

30ml olive oil

1 onion, finely chopped

5ml fresh ginger, finely chopped

1 garlic clove, crushed

500g button mushrooms, thinly sliced

50g butter

50ml cake flour

45ml dry sherry

1,5L vegetable stock

125ml fresh cream, optional

HOW TO MAKE VEGETABLE STOCK

In a large pot add 1 quartered onion, 3 peeled and sliced carrots, 3 x sliced celery ribs and 2 sliced leeks (wash all vegetables and herbs before use). Add 2,5L of water and bring to a boil. Skim the surface and add 2 bay leaves, a few peppercorns and a few sprigs of flat leaf parsley. Reduce the heat and simmer for about 1 hour.  Pour stock through a sieve into a clean bowl. Set aside to cool and use as required – or freeze until needed. Makes about 2L of stock.

METHOD

Heat the oil in a large pot and sauté the onion, ginger and garlic for a few minutes. Stir in the mushrooms and toss to combine. Cook over high heat until the mushrooms are a little dry.

Add the sherry and cook for a few seconds (remove the crushed piece of garlic).

Add the butter and melt, then stir in the cake flour. Whisk in the stock and continue to cook for another 5 minutes or until the soup starts to thicken. Use a hand blender to blitz until smooth.  Adjust the seasoning, stir in the cream and serve hot with crusty bread.

Recipe by Chef Suné Niemand