Here's a lovely thick and creamy soup recipe I made last week but didn't get a chance to put on my blog.
I got the idea from a veggie cook book I had years ago but have added some more herbs and garlic along the way.
2 med-large floury potatoes, peeled and diced
1 tsp dried thyme
1 tsp dried parsley
1/4 tsp dried tarragon
750ml vegetable stock (I used 2 stock cubes)
5 tbsp double cream, plus extra to garnish, if liked
Salt & Freshly ground black pepper
Melt the butter with the olive oil in a large saucepan. Add the onions and cook over a low heat with the lid on for about 5 mins stirring occasionally. Add the mushrooms, garlic and potatoes and cook for around another 5 mins stirring regularly. Add the herbs and stock and bring to the boil. Put on the lid and reduce the heat, simmer for around 30 mins. Allow the soup to cool slightly then blend or liquidise. I like the soup thick but if you'd prefer add some more stock or water at this stage. Add the cream and reheat gently. Season to taste then serve with some more cream swirled in the middle, if liked.