75g of Butter
1 onion - finely chopped
2 cloves of garlic - finely chopped
1 Ib of chestnut mushrooms, thinly sliced
1 glass of good quality white wine
2 pints of chicken stock
100ml of whipped cream
Anglesey sea salt
Black pepper

To serve
2-3 thinly sliced slices of fresh ginger
Handful of fresh chives

METHOD

Melt the butter and cook the onions and garlic until softened. Add the mushrooms and cook until lightly browned.

Pour the wine into the saucepan and cook with the other ingredients until they have reduced to half the amount.

Add the stock and cook the soup for 40 minutes on a low heat. Leave to cool.

Liquidize the soup until smooth and then add the cream.

To Serve
Add the ginger to the soup. Don't liquidize after adding the ginger, as the taste will be too strong. Finely chop some fresh chives and sprinkle on top of the soup.

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