Garlic 'Shroom soup

Finding wonderfully small button mushrooms in the local Turkish shop reminded me of a popular dish I used to serve whilst a student waitress in the late '80s in a wonderful theatrically themed restaurant, Marlowe's in Canterbury, Kent.  There they used to serve garlic 'shrooms as a starter, it was delicious, as it was cooked in butter, especially served with warm crusty bread.  I adapted it into more of a soup and it was great as a filling lunch when I was on one of my countless diets.  For this version I'm lightly frying both the garlic and mushrooms in olive oil, but there is no need to do that if you want to keep the fat content down.  It really is simple to prepare, the toughest job is cleaning the mushrooms!

Ingredients

• 1 lb (0.5kg) small button mushrooms
• 3-4 cloves of garlic
• 1tsp veggie bouillion stock powder
• chopped fresh parsley
• tbsp olive oil
• crusty white bread
• salt and pepper to taste

Method

•  add olive oil to heavy bottomed pan
•  chop garlic roughly and add to hot oil
•  clean button mushrooms and add whole to the oil, cook gently for about 5 minutes
•  boil a pint (0.5litre) of water in a pan, add the veggie stock and simmer for 5 minutes
•  add garlic and mushrooms to the stock and simmer for 10 minutes
•  season with salt & pepper to taste
•  serve with a scattering of chopped fresh parsley
•  warm some crusty bread and dig in – its that simple