Chop the onion and crush the garlic then fry in a large pan with a little frylite without browning

Dice the potato and add to the pan, keep stirring and add a little more frylite if needed.

Next, add the sliced mushrooms, stir and then add the stock pot made up with a pint of boiling water.

Add more water until the mushrooms are covered (Careful, they float) and then simmer for 20 minutes. Blitz with a blender and season to taste. This soup needs good seasoning so don't be shy with the salt and especially the ground black pepper to give it some warmth. Serve or freeze