Special Mushroom Soup
450g (1 lb) small closed cup mushrooms
450ml (16 fl oz) hot vegetable stock
grated rind and juice of 1 lime
3 tablespoons chopped fresh mint
3 tablespoons sherry
284ml carton of single cream
salt and freshly ground black pepper
To garnish:
single cream
button mushrooms, sliced
sprigs of fresh mint, shredded
Put the mushrooms, stock, grated rind and juice of lime, mint and sherry into a saucepan. Bring to the boil and simmer for 3 minutes. Blend in a food processor until fairly smooth. Return to the pan, stir in the cream and reheat gently, but do not allow to boil. Season to taste, then serve garnished with a swirl of cream, sliced mushrooms and shredded mint.
Serves 4