Mushroom & Sweet Potato Soup (V)

Put milk and herbs into a small pan & bring slowly to boil

Cover milk & herbs and leave to cool

Finely chop the onions and sweat down with butter or oil in a large saucepan or stock pot until translucent but not browned

Dice the potatoes and sweet potatoes

Boil 2 pints water and add 2 veggie stock cubes and add stock to onions

Add diced potatoes & sweet potatoes to stock & onions

Slice mushrooms and fry off in butter until translucent then add mushrooms to the stock etc

Boil until potatoes are soft enough to squash with a wooden spoon

Allow to cool slightly

Blend until desired smoothness with electric blender

Strain the milk mixture into the soup & stir