Salt to taste
1. Fry the mushrooms in butter.
2. Then add the diced potatoes, stock, salt, pepper and boiling water according to how much soup you wish to make.
3. Bring the water to a boil and then simmer on a low heat till potatoes are cooked.
4. Use a hand blender to thicken half the soup a little. Leave the other half chunky. 5. Mix together and leave to simmer for a further five to ten minutes.
Serve with bread.
Love from Foodie Aiysha Haji