Mushroom Soup

Method

Melt butter in a large pot and sauté the diced onion until softened, then add minced garlic and cook for one minute until fragrant. Add the sliced mushrooms and cook over medium-high heat for 5-7 minutes, stirring occasionally until they release their moisture and begin to brown. Pour in the vegetable stock and add the diced potato, bringing to a simmer and cooking for 12-15 minutes until the potato is tender. Reduce heat to low, stir in the double cream and fresh parsley, seasoning carefully with salt and black pepper to taste. Simmer gently for another 2-3 minutes without boiling, then serve hot with crusty bread.