Instructions: Soup: Melt the butter in the oil and fry the onion gently until soft. Add the chopped mushrooms and a pinch of pepper. Stir the mixture round then cover the pan to allow the vegetables to sweat.

Sprinkle over the flour. Stir this in, followed by the stock. Allow the mixture to thicken.

Remove the pan from the heat and use an electric blender to reduce the soup to smooth consistency. Stir in the cream or milk and return the soup to the hob.

When hot serve quickly with a swirl of cream over the top and a sprinkling of raw mushrooms slices and basil.

Bruschetta: Fry the onion in oil until soft. Stir in the tomatoes, garlic, tomato puree and fennel (optional). Cook gently until jam-like.

Season well.

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