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
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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