Mushroom Soup

This is soooo good. It is a recipe for Swiss Brown Mushroom Soup from April's SFI magazine. But try getting swiss brown mushies here! I used some on special regular mushies, $2 a kilo use today or else mushies. Otherwise they are $12 a kilo and thats too dear for soup. Enjoy. 2 tablespoons oil 20g butter 1 large onion, chopped 2 garlic cloves, crushed 400 g mushrooms, sliced 1/2 cup dry white wine 2 1/2 cups chicken stock 300ml pure cream Heat the oil and butter in large saucepan or My Precious over a medium heat. Cook onion, stirring for 5 to 6 minutes until softened and just starting to leave yummy caramel bits on the bottom. Add garlic and mushrooms. Cook and stir for 5 to 7 minutes until mushrooms are just tender. Add wine. Cook for 2 to 3 minutes until wine is almost gone, then add stock. Cover, bring to boil, then reduce heat to low and simmer for 15 minutes or so. Season with salt and pepper to taste, then blend till smooth with a stick blender. Add the cream, and stirring occasionally, cook till heated through but not boiling. Ladle into bowls and slurp away!