This is a very easy cream-of-mushroom soup recipe. Traditionally, these soups would have been thickened with butter and flour, but this is not really necessary, and I think it tastes much better without such thickening - besides, it has a lower fat content, too.

In a large saucepan with a well-fitting lid, disolve a chicken stock cube and a vegetable stock cube in half-a-pint of boiling water from the kettle. Wash the mushrooms and chop into lumps, and toss into the stock. Peel and roughly chop a white onion and add this to the stock.

Add more boiling water until the vegetables are covered, bring to the boil, cover with the lid and simmer for 40 minutes.

Allow the mushrooms and stock to cool for ten minutes or so, then pour the whole lot into a blender or food processor. Whizz up for a minute until all the vegetables are finely chopped. Return the whole lot to the saucepan and re-heat gently.

Add some freshly-ground black pepper; be cautious about adding any salt, since stock cubes are often very salty. When the soup in nice and warm (but not boiling), add 50 grams of fresh single cream. Stir in thoroughy.

To serve, divide the soup into warmed bowls and serve immediately, perhaps with an added dash of cream to give a contrasting colour. Offer lots of warm crusty bread.