This soup serves 4, with some left over for lunch. It takes about 30 minutes to prepare.

Ingredients:

• 2 tbsps butter
• 2 cloves garlic, finely chopped 
• 1 onion, finely chopped
• 350 g mushrooms (any type will do though usually it’ll be button mushrooms, in a bag, going for a song)
• a sprinkle of caster sugar
• salt to taste
• ¼ cup thickened cream (thickened with vegetable gum, not gelatine)
• 1 litre water (about four large mugs full)
• tamari and/or some Japanese mayonnaise to serve

How it's done:

1. Prepare the soup: Using a medium pot on a high heat, fry chopped garlic and onion in salt and butter until onion and garlic mix is soft & clear. Add sliced mushrooms and a sprinkle of caster sugar then fry on high, stirring all the while, until the mushrooms are squeaking and sweating (about six minutes). Add water, salt to taste and cream. Put the lid on, bring the soup to the boil, then turn the soup to low and cook for five or so minutes.
2. Make the toast: Toast some bread and, when it’s cooked, fashion a couple of heart shapes out of each piece. Save the bits you’re not using and make dumpling from them tomorrow night!
3. Puree the soup: Use a stick or jug blender to puree the soup. If the soup’s a little thick thin it with some hot water. Add a little salt if you need to.
4. Serve it up: Ladle the soup into bowls. Pour some tamari or squeeze some Japanese mayonnaise (or both) on top to decorate and add a bit of interest, and serve with heart-shaped toasts.