Mushroom and Potato Soup


30 grams butter or margarine
3 potato, peeled and chopped
2 stalks celery, sliced
1 onion, chopped
1/2 red capsicum, chopped
2 cups chicken stock
2 cups milk
1/2 teaspoon  thyme
250 grams mushrooms, sliced
1/2 cup light sour cream


Chop veggies.


Melt butter in a large saucepan. Saute potatoes, celery, onion and capsicum until onion is tender.


Stir in stock, mlik, thyme, salt and papper. Bring to boil. Reduce heat. Simmer, covered, for 10 mins.


Blend with remaining ingredients. Bring to boil. Reduce heat. Simmer for a further 5-10 mins. Enjoy.


Serving Ideas: Serve ganrished with some sauted sliced mushrooms and  a little chopped parsley.