Hildi's favourite, after a walk in the forest. She collects her own herbs and places them carefully in Herbie Poshtig. She hums troll songs as she does so. Happli, happli.

• 300g mushrooms
• 1 onion
• 50g butter or sunflower margarine
• 1 chicken stock cube
• 2 bay leaves
• 1 pt (568ml) milk
• a little salt and white pepper
  
  
• 4 slices of bread
• 25g sunflower margarine + 1 clove garlic

• Chop the mushrooms and onion.
• Melt the butter/margarine in a large pan. Add the mushrooms and onions. Gently fry for 5 mins until the onions are softened.
• Add the stock cube, bay leaves and milk. Heat until just simmering. Put a lid on the pan and leave on a low heat for about 15 mins.
• Heat oven to 180 deg C.
• Crush the garlic and mix with margarine. Spread onto the 4 slices of bread. Cut the slices up into small squares and pop into oven for 5 - 10 mins until golden. Turn off oven and warm soup bowls.
• Take out the bay leaves and throw away.
• If you have a food whizzer, whiz the mushroom soup until all the big lumps of vegetables have gone. Add a little salt if you need to and some white pepper. Check the taste with a spoon.
• Serve in warm bowls with garlic croutons from the oven.