This recipe from my blog was originally intended to be some glorious celebratory feast of a recipe, and yet after a week of work and busy-ness behind me, all I could think of was this soup. It is the antidote to frazzled nerves (actually it probably is with mushrooms' purported anti-inflammatory properties, and loads of lovely vitamin B and D) and just what I felt like tucking into. The soup comprises Portobello or Swiss Brown mushrooms, good quality chicken stock, lots of pungent garlic, thyme, some fresh cream and a wee bit of sherry to give it that extra little somethn' somethn'. Did I mention the fabulousness of the Gruyere and Onion Jam pan-toastie (sweet onions, melty cheese, toasty bread)....yep, happy days in my favourite snuggy jumper and with a lovely glass of red!

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