Creamy Mushroom And Potato Soup - cooking recipe

Ingredients

50 g butter
1 bunch spring onions, trimmed and chopped
500 g floury potatoes, peeled and diced
1 litre vegetable stock
300 g small mushrooms, wiped
200 ml double cream, softly whipped
None None borage flowers, to garnish (optional)

Preparation

Heat 1 tbsp of the butter in a medium saucepan and fry the scallions and potatoes for 6-7 mins. Pour in the stock and bring to a boil, then cover and simmer for 10-15 mins until the potatoes are tender.
Meanwhile, heat the rest of the butter in a large frying pan and fry the mushrooms over high heat for 4-5 mins until tender. Season to taste and set aside.
Puree the soup with an immersion blender, then add the mushrooms and simmer over low heat for 2 mins. Stir in half the cream and simmer for 1-2 mins. Season to taste. Serve in bowls topped with the rest of the cream and chopped scallions and garnished with borage flowers, if desired.