SOMERSET MUSHROOM SOUP
30g (1oz) butter 1 small onion, finely chopped 1 garlic clove, crushed 500g (1Ib) mushrooms, sliced 1.25 litres (2pints) vegetables or chicken stock 150ml (1/4 pint) dry white wine 2tsp chopped fresh marjoram 2tbsp chopped fresh thyme salt and black pepper.
1- Melt the butter in a large saucepan, add the onion and garlic, and cook gently, stirring occasionally, for a few minutes until soft but not coloured. Add the mushrooms and cook, stirring from time to time, for 10 minutes.
2- Pour in the stock and wine, then add the marjoram and half of the thyme, and season with salt and pepper. Bring to a boil, cover, and simmer gently for 10 minutes or until the mushrooms are tender.
3- Taste for seasoning and serve hot, sprinkled with the remaining fresh thyme.