Mushroom and Potato Soup

Preparation: 15 minutes

Cooking: 30 minutes

Serves 4

1 tblspn oil

3 Royal Blue potatoes, peeled and chopped

2 sticks celery, sliced

1 onion, chopped

1 red capsicum, chopped

1 tspn thyme leaves

2 cups chicken stock

Salt and white pepper

2 cups milk

250 g fresh mushrooms, sliced

½ cup sour light cream

Fresh crusty bread, to serve

Heat oil in a large pan. Cook potatoes, celery and onion until onion is soft. Add capsicum, thyme, stock, salt and pepper. Cook until potatoes are tender. Add milk. Simmer for 10 minutes. Add remaining ingredients. Blend or process in batches until smooth. Simmer until just heated through. Serve with crusty bread.