800 g mixed mushrooms (we used white button, crimini, portabella, shiitake)
2 onion , peeled and finely sliced
3 sticks celery , trimmed and finely sliced
4 cloves garlic , peeled and sliced
a few sprigs of fresh flat-leaf parsley , leaves picked and chopped, stalks finely chopped
a few sprigs of fresh thyme , leaves picked
60 fluid ounces vegetable stock
freshly ground black pepper
150 ml light cream cream
Peel off any tough outer skins of the mushroom caps and throw them away, then slice the mushrooms finely. Heat a large saucepan over a medium heat and pour in a splash of olive oil. Add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, place a lid on top and sweat gently until softened.
Spoon 4 tablespoons of mushrooms out of the pan and put to one side. Pour the stock into the pan and bring to the boil. Turn the heat down and simmer for 15 minutes. Season with salt and pepper, then whiz with either a Vitamix or even a standard hand-held blender until smooth. Pour in the light cream, heat just before boil, then turn off the heat.