1 tbspn of olive oil
1 medium onion, roughly chopped
380g of closed cup mushrooms roughly chopped
750ml of stock, ( I use Bouillon vegetable powder)
A little salt and Pepper
Heat the oil in a saucepan, and fry the onion until soft and golden, add the mushrooms and sweat for a minute. Add the stock, cover and simmer for 15 mins until the mushrooms are soft. Once cooked, puree the mixture to a smooth consistency. I use a hand held blender, but a food processor would work too. If you want a thinner soup add a little milk until you get the right consistency.
I served mine with a raw chopped mushroom and a dollop of creme fraiche, just a bit for creaminess.
It will keep in the fridge for a day or so.