White onion, mushrooms, vegetable stock, sherry, sage, double cream, butter, potato, parsley.
1) Finely dice one white onion, some sage and sautee in butter.
2) Add a finely diced small potato and the chopped mushrooms and stir through. Cook off 2 tablespoons of sherry.
3) Add a pint of vegetable stock and leave to simmer for 20 minutes.
4) Blitz in your blender with a glug of double cream, then return to the hob.
5) Serve sprinkled with chopped parsley.