Spiced Mushroom Soup

Heat oil on low in a pan and add onions and garlic. Cover and leave to sweat over a low heat for 10 minutes. Do not let them brown, they should go transparent and soft.

Add the Cinnamon, Coriander, Cumin and Bay. Stir until combined. Add the Cardamom Pods and stir VERY gently; do not break the pods up.

Add your mushrooms and leave to sweat, covered, stirring occasionally. You will find that the mushrooms soak up the oil and water from the pan; don't panic, they will release it plus their own juices when they break down during cooking.

Once the mushrooms have begun to cook, add the chicken stock and leave covered for 30 minutes. By this time, the mushrooms will be fully cooked, soft, tender and lightly spiced.

Blitz in a blender or use a stick blender to reduce to a soupy consistency. If you find it is too runny for your taste, continue blending and then put back on the heat to remove some water. Alternatively, add a teaspoon of cornflour to thicken it, however this will require some more heating to cook out the flour.

Add salt and pepper to taste. It is a naturally dark soup, however cream can be added to lighten it and provide a creamier texture. Serve piping hot.