Mushroom soup "Somerset" according to Mary Berry

Ingredients for 4 servings:

• 30 g butter
• 1 small onion(s), finely diced
• 1 clove(s) garlic, crushed to a paste
• 500 g mushrooms, brown, sliced
• 1 ¼ liters vegetable stock or chicken stock
• 150 ml dry white wine
• 2 tsp marjoram, fresh, finely chopped
• 1 tsp Thyme, fresh, finely chopped
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

once without cream

Melt the butter in a soup pot and sauté the onion and garlic until softened, stirring frequently but without allowing them to brown. Add the mushrooms and sauté for 10 minutes, stirring frequently. Pour in the vegetable stock and wine, add the marjoram and a portion of the thyme, and season with salt and pepper. Bring the soup to a boil, cover the pot, and simmer gently over low heat for 10 minutes, or until the mushrooms are tender. Season the soup again and sprinkle with the remaining thyme. Serve very hot.