Hearty Mushroom & Black Pudding Soup

1 onion

250g/8oz mushrooms

1 clove garlic

½ stick celery

250g/8oz black pudding

1oz/25g butter

2/3 medium potatoes cubed

750 mls water

1 chicken stock cube

100mls cream

salt & pepper

• Melt butter in heavy based saucepan
• Add onions, garlic, celery, mushrooms and potatoes
• Gently sweat for 5 minutes
• Crumble in the black pudding and cook for a further 2-3 minutes
• Stir in the water and stock cube
• Gently simmer for about 20 minutes or until the potatoes are soft
• Add in the cream and blend
• Season to taste