Creamy Mushroom Soup

serves 2

Colds are no fun and when all you want in the world is a cup of warming hot soup, the last thing you want is to cook. But as a vegan who cooks my own food, I don't tend to stock tinned food and food never lasts long enough to freeze! I created this soup as all I fancied was a quick tasty lunch to settle my stomach.
So here is my super quick and very simple mushroom soup. Perfect for sore tummies and a cold night in.


Ingredients

1 Tbsp Oil
1 Medium Onion
2 Garlic Cloves
250g Mushrooms
200ml Vegetable Stock
Salt and Pepper

Method:
Heat the oil over medium heat, season with salt and pepper. Dice the onion and cook in the pan with salt and pepper until softened. Crush and add the garlic, cook through for 30 seconds, stirring regularly to not burn the garlic

Dice and add the mushrooms, cook through for 5 minutes. Then add the milk and vegetable stock cooking for a further 10 minutes.

Blend the soup until smooth. Heat through and serve with fried mushrooms and a chunk of warm buttery, crusty bread.