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MUSHROOM AND MARJORAM ESPRESSO

1 medium onion - sliced
4 Tbsp butler 100g Portabellini mushrooms - coarsely chopped
250g brown mushrooms - coarsely chopped
500ml chicken stock - preferably homemade but a good stock cube can be substituted
1 Litre single cream
Salt and White Pepper
fresh marjoram - chopped
puff pastry

Saute the onion in Uhe butter till soft. Add the mushnooms and cook until browned. Add the chicken stock and the cream and reduce by 1/3 or more until the taste and consistency is thick and creamy - approx 30 mine. Season to taste

Puff pastry hat

Cut a ring slightly smaller than the soup cup. Place the pastry on a greased baking tray and brush with a mistune of egg yolk and water. Bake at 220C for 8 - 10 mins until risen and lightly browned

To serve

Pour the hot soup into warmed espresso Cup and sprinkle with the marjoram.

Place the pastry hat on top and serve immediately.

All recipes available on www.cleomountain.com/recipes.html