Creamy Mushroom Soup (Serves 3-4)

• 500g (16 oz) fresh brown mushrooms
• 1 tablespoon fresh lemon juice
• 1 clove garlic, minced or chopped finely
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 cups chicken stock
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cream

Wipe mushrooms clean with a damp cloth; slice thin. Spread them onto a shallow oven proof baking dish in a double layer. Add the lemon juice, garlic, butter and oil, season with salt and pepper. Bake at 150C for about 1 hour or until they are completely cooked and the juice is thick and dark.

Set aside a few mushrooms for garnish and put the rest in a blender or food processor. Add the stock and blend until smooth. In a heavy saucepan, heat the soup for about 5 minutes; add the cream and cook and stir for an additional 5 minutes. Do not allow it to boil! Pour into soup cups or bowls, garnish with reserved mushrooms and serve.