You don't need to chop the vegetables very neatly, as the soup is blended at the end - perfect for messy cooks. Recipe is easily doubled for greediness or hoards of people. Chop the onion finely and fry in the butter & oil mix over a medium heat until softened, but not too coloured.
Add the garlic and peeled chopped potato and stir around for a few minutes (careful the potato may stick). Add the stock and chopped mushrooms. Top up with a little water if it looks a little low, but remember the mushrooms cook down a lot!
Bring to the boil, reduce to a simmer and cook for 20 minutes.
Allow to cool a little, then blend in a liquidiser or with one of those hand blenders. The final texture is down to personal preference - I like it a little 'rustic'.
Reheat to serving temperature, stir in the parsley, season to taste, and add crÃ¨me fraÃ®che if required.
Serve with warm crusty bread.
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