This is simmering for long enough to burn off the alcohol in the sherry but it really makes a big difference to the flavour.  It’s really lovely with a crumbled pancetta garnish – then again what isn’t?

500g chestnut mushrooms

1/2 large white onion

1 tablespoon olive oil

1ltr vegetable stock

50ml dry sherry

Black pepper to taste

Small pot fat free yoghurt

1.  Roughly chop the mushrooms and finely dice the onion.

2.  Heat the oil in a large saucepan then add the onion and chopped mushrooms.  Fry off over a low heat until the mushrooms have completely wilted and are giving off their own liquor.

3.  Add the vegetable stock and sherry and bring to the boil.

4.  Season well with black pepper, cover and simmer for 20 minutes.

5.  Using a stick blender, blend the soup until smooth.

6.  Return to the pan and bring back to a simmer then serve, with a dollop of yoghurt.