Nice but naughty soup

1 large onion dices or 100 g chopped shallots

Two table spoons of olive oil or coconut oil or goat’s butter

½ kg Mixed washed mushrooms

1 cube vegetable stock

1 glass ++ of dry white wine – quality dependant on budget and personal preference alternatively you can use white sherry, quantity dependent upon personal preference.

Milk or water

Ground almond for thickening

½ teaspoon + Nutmeg for

Slice of Chevre goat's cheese optional or Goat’s butter or goat’s yogurt or sour cream for serving

Sea salt and freshly rough ground cracked peppers for serving

Fry the onions in the oil,

Add mushrooms and stir, add milk or water until covered and the stock almonds and nutmeg. Cover with a lid.

When vegetables are soft, use electric whisk or blend to puree.

Add more water as desired and wine.

Before serving place a generous helping of goats butter to add richness melted into the soup before serving, depending upon the level of calories count you wish to observe.

Serve with fresh bread, a slice of goat’s butter or goat’s yogurt or sour cream, sea salt and cracked pepper.

Mantra for preparing:

"Jai Ma, Jei Jei Ma, Jei Jei Ma, Durga" beautiful version created by Donna De Lori