This is a nice change from traditional, cream-based mushroom soup. Although the recipe is simple, cleaning all the mushrooms takes a while! I usually use at least four varieties of fresh mushrooms, you could adjust the recipe to use dried ones as well.

Serves 4-6

2 tbsp butter or margarine
1 medium onion, finely chopped
1 garlic clove, crushed
1 lb wild mushrooms, sliced
5 cups vegetable stock
2/3 cup dry white wine
2 tbsp chopped fresh thyme
2 tsp chopped fresh marjoram
salt and black pepper

1. Melt butter in a large saucepan, add the onion and garlic and cook gently for a few minutes, until soft but not brown. Add the mushrooms and cook, stirring occasionally, for about 10 minutes.

2. Add the stock, wine, half of thyme, marjoram, and salt and pepper to taste. Bring to a boil, cover, and simmer gently for 10 minutes. Adjust seasoning.

3. Serve hot, sprinkled with remaining fresh thyme.

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