Creamy Mushroom And Potato Soup

1. 1

   Heat 1 tbsp of the butter in a medium saucepan and fry the scallions and potatoes for 6-7 mins. Pour in the stock and bring to a boil, then cover and simmer for 10-15 mins until the potatoes are tender.

2. 2

   Meanwhile, heat the rest of the butter in a large frying pan and fry the mushrooms over high heat for 4-5 mins until tender. Season to taste and set aside.

3. 3

   Puree the soup with an immersion blender, then add the mushrooms and simmer over low heat for 2 mins. Stir in half the cream and simmer for 1-2 mins. Season to taste. Serve in bowls topped with the rest of the cream and chopped scallions and garnished with borage flowers, if desired.

* Per serving · 4 servings · Values may vary.

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