INSTRUCTIONS:

1. Peel and chop the vegetables, incuding the parsley.
2. Melt the butter in a saucepan and sauté the onion until transparent.
3. Add the potato, mushrooms, parsley and thyme, and cook, for two minutes, stirring all the time.
4. Add the milk. Bring to the boil, reduce heat immediately, cover and simmer for 20 minutes.
5. Allow to cool slightly then blend in liquidizer until smooth.
6. Return to saucepan, add salt and pepper to taste, and reheat to serving temperature.
7. Serve with a swirl of cream and a few toasted crouton scattered on the surface of the soup.

INGREDIENTS:

• 1 only Medium-sized Onion
• 1 only Small Potato
• 8 ozs. (225g) Mushrooms
• 2 ozs. (50g). Butter
• 1 teaspoon Dried Thyme
• 1 large sprig Parsley
• 1¼ pts. (710 mls) Milk
• Salt and Pepper to taste