fresh mushroom soup

from the Mind and Mood Foods book...

1 tbsp butter
1 onion, chopped
350g fresh mushroom, sliced
300ml vegetable/chicken stock
300 ml milk
salt and pepper
2 tbsp chopped fresh parsley

• melt butter in a large saucepan, add the onion and cook gently for 3 min
• add the mushroom and cook for 5 min
• stir in stock, milk and seasoning, then cover and bring to boil.
• reduce heat and simmer for 15-20 min until the mushrooms are cooked and tender, stirring occasionally
• remove the pan from heat and allow to cool slightly, then puree in food procesor
• return the soup to the saucepan, stir in the chopped parsley, then reheat gently until piping hot, stirring occasionally
• serve with bread or pasta (which my kids love very much)