Speedy Mushroom Soup
450ml (16 fl oz) hot vegetable stock
175g (6oz) potato, scrubbed and cut into small dice
575g (1 1/4 lb) open cup mushrooms, chopped roughly
2 tablespoons tapenade
4 tablespoons creme fraiche
salt and freshly ground black pepper
Pour the stock into a large saucepan. Add the diced potato, mushrooms and tapenade. Cover and bring to the boil. Simmer for 10 minutes. Blend in a food processor until fairly smooth. Season to taste. Return to the heat and gently stir in the creme fraiche.