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This is based on a recipe in Vegan Dinner Parties by Linda Majzlik.

Asparagus and Mushroom soup

1 onion
4 oz (100g) mushrooms
12oz (350g) asparagus
1 tbsp sherry (optional)
1 dssp vegetable oil
1 tsp parsley
½ tsp yeast extract
½ tsp veg bouillon
black pepper to taste
25 fl oz (720ml) water
3 fl oz (75ml) soya milk

1. Peel and chop the onion and slice the mushrooms. Remove any woody parts from the asparagus and chop.

2. Heat the oil in a large saucepan and fry the onion until softened. Stir in the chopped asparagus and mushrooms and fry for another minute.

3. Add all the remaining ingredients except the soya milk, and stir well. Bring to the boil, cover and simmer for about 15 minutes until the asparagus is tender.

4. Remove from the heat and allow to cool slightly, then liquidise until smooth. Add the soya milk, and reheat stirring continuously.