450g/1lb open cup mushrooms sliced

115g/4oz Shitake mushrooms sliced

1 medium onion, peeled and finely chopped

1tbsp porcini mushrooms

1 medium potato peeled and diced

½ tbsp sunflower oil

1 ½ pints/850 mls hot vegetable stock

10fl oz/275 ml semi skimmed milk

Salt and freshly milled black pepper

2 tbsp Port

METHOD

1.   Put all the mushrooms and onion in to a large saucepan with the oil. Heat until sizzling, then cover and simmer on a low heat for 10 minutes.

3.   Pour in the milk, stock and Port. Season to taste, then cover and simmer gently for a further 20 minutes.

4.   Allow to cool slightly and then blend to a puree.

6.   Serve with a toasted wholemeal pitta or warm wholemeal bread.

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