Yesterday two gorgeous munchkins Josh and Rosie came to visit for lunch. I am not sure how it is where you are but it has rained non stop here for what seems like days. The stream in our garden is at an all time high, a new (and unintentional) waterfall has appeared and the chickens are REALLY muddy. Anyway, when it is raining and cold there is nothing better for lunch than soup. Whilst us adults tucked into large bowls of dhal (a la Steven Wallis and a firm favourite in our house since he taught me how to make it) and naan, Josh and Rosie had mushroom soup.

Mushroom and spring onion soup
4 large portobello mushrooms (or any mushrooms will do), roughly chopped
4 spring onions, washed and finely chopped
1 sprig thyme and 1 sprig rosemary
25g salted butter
salt and pepper for seasoning
2 tbsp sherry (omit if serving for children)
800ml vegetable stock
100ml milk (any will do - I used skimmed but you could use soya milk for anyone vegan or dairy allergic)
Double cream and chopped chives to serve
Melt the butter in a pan and saute the mushrooms and spring onions with the herbs over a gentle heat until softened. This should take approximately 5 -6 minutes. Add the sherry and cook for 2 minutes to burn off the alcohol. Remove the herbs, then add the stock and simmer for 5 minutes. Add the milk and blitz with a hand blender until smooth. Serve warm with a swirl of cream and some chopped chives.