Apple, Mushroom and Calvados Soup


      o 2 T groundnut oil
      o 225 g / 8 oz onions, finely chopped
      o 225 g / 8 oz potatoes, finely chopped
      o 225 g / 8 oz mushrooms finely chopped
      o 600 ml / 1 pint vegetable stock
      o 300 ml / 1/2 pint apple juice
      o Salt and freshly ground black pepper
      o 4-6 T Calvados (or brandy)
      o Soya cream for garnish (optional) 

Heat the oil in a saucepan and fry the onions until starting to brown. Add the potatoes and mushrooms and cook gently for 5 minutes.

Add the stock and apple juice to the saucepan, bring to the boil and simmer for 20-30 minutes. Allow to cool and then blend until smooth in a blender for food processor.

Return the pureed soup to a clean pan and gently reheat. Season and stir in the Calvados. Serve garnished with a swirl of soya cream, if desired.