mmmm.... mushrooms

It's atrocious, my absence. All I can do is offer this amazingly earthy, rich (and healthy) mushroom soup and beg forgiveness:

Super mushroomy soup
(serves 2)

500 g large mushrooms, stems removed, sliced, and stems chopped finely
1 medium onion, chopped
1 tbsp fresh thyme
1 tbsp Marigold bouillon powder added to 1/2 litre freshly boiled water
25 g chives, chopped
25 g dried mushrooms, soaked in 1 pint water
1 tsp olive oil
1 tsp truffle oil (if you don't have it, just use olive oil)
100 ml skim milk

In a large pot, heat the olive oil. Add the fresh mushrooms, onions and thyme and saute over med-high heat for a few minutes, adding splashes of water as needed.

After five minutes, add the dried mushrooms, the mushroom water, and the bouillon and bring to a boil. Reduce to a simmer for 15 minutes.

Use a slotted spoon to pull out about 1/3 of the mushrooms and put to the side. Use a hand blender to blend the rest of the soup. Replace the mushroom/onion mixture and bring back to a simmer.

In a small saucepan, heat the skimmed milk, but don't bring to a boil. Then stir through the soup, along with half of the chives and the truffle oil.

Serve the soup topped with the remainder of the chives, some cracked black pepper and some creme fraiche (optional - I didn't have it, but my husband did).

Calories: 200 calories per serving (without creme fraiche). (To bulk it up for others, add some bread and butter.)

"I'm definitely making this again," I said to Pete halfway through. To which he responded: "I'm definitely eating this again."