- Mince a pound of mushrooms
- Chop a few leeks or an onion
- Crush two fat garlic cloves
- Slice them nice and thin
- Melt butter in a pot on the stove
- Throw all your alliums in
- Add lots of salt, a bunch of thyme
- Pour in a dash of white wine
- Simmer it low till it wafts
- Add your shrooms
- Turn it hot
- Cover and steam for a few
- Pour in a nice batch of stock
- Add spices (up to you)
- Salt to taste, plus MSG
- Boil and simmer patiently
- Taste after twenty
- Pour in the cream
- Stir ’round your soup
- Scoop up a plenty
- Garnish and smile
- Serve it gently
- Share with many
About the Author
Mud is a seasoned Quest writer, an Environmental Studies student in their third year. Mud has kept up a weekly strange entertainment column for over thirty issues and has covered pressing sustainability and land-use stories for the past two years.
