Speedy mushroom soup

A delicious, comforting starter or light meal that's ready in moments.

Prep time: 20 minutes
Serves: 4

450ml hot vegetable stock
175g potatoes, scrubbed and cut into small dice
575g open cup mushrooms, chopped roughly
2 tbsp tapenade
4 tbsp creme fraiche
salt and freshly ground black pepper

Tapenade is a paste made from olives and capers. It is available in jars in most supermarkets.

1. Pour the stock into a large saucepan. Add the diced potato, mushrooms and tapenade. Cover and bring to the boil, then simmer for 10 minutes.
2. Blend in a food processor until fairly smooth.
3. Return to the heat, season to taste and gently stir in the creme fraiche.

Source: Mmm...Mushrooms Victoria Lloyd-Davies, The Mushroom Bureau