Midweek has become a bit of a soup time for us. It’s my feeble try to support husband in his quest for a flatter tummy. I think a real man has a bit of a tummy that's lovely and comforting to hug, none of that silly six pack business. But he has ordered me not to give him lots of food late in the evening and since he rarely orders me around (wise man), I am trying to obey.

It's hard though because he is perfect feeding material. He loves his (my) food and is willing to break his own rules at the tiniest suggestion of a little plate of something homemade. If I bring him a small portion, he asks if I think he is a girl. Which of course I don't and rush to bring him more food.

Although he does use a lot of moisturiser. LOL.

But I must try to restrain myself. My own derriere could do with a bit of streamlining as well to be completely honest.

That brings me of something I have meant to share as great advice for husbands all over the world: Do no ask your wife why her thighs are bumpy. Just don't.

Unless you want to tell your wife she looks a bit too skinny, don't tell her anything weight related. Don't tell you like a bit of curve or that no one likes a bone bag. And that you like her just the way she is. IT'S NOT ABOUT YOU! It's about your wife and her inability to eat banoffee pie all day and be effortlessly skinny like Gwyneth Paltrow or Keira bloody Knightley.

Anyways,  just theoretically sharing some free marital advice there.

So here’s a healthy, but really tasty mushroom soup. It is super mushroomy particularly because I added some chanterelle fond and truffle oil. You can do without if you are after a milder mushroom taste. And if you have no issue with bulging bellies and rubenesque hips chuck in some more cream for God's sakes. Or sneak in some Stilton. Or goat cheese. Or both.

Mushroom soup with thyme and sour cream

1 large (or two small) yellow onions
600g mushrooms (I had brown and white chestnut)
2 tbsp chopped fresh thyme
3 tbsp chopped fresh parsley
Salt
Black pepper
1 chicken stock pot (or veggie for veggies)
1-2 tbsp chanterelle fond (optional)
850 ml  water
1/2 tsp truffle oil
2-3 heaped tbsp of sour cream

Chop the onion roughly. Slice the mushroom and chop the herbs.

Heat oil in a non-stick deep lidded sauce pan. Add the onion, mushrooms, herbs and some salt (be careful with salt at this stage if you are going to use fond) and pepper. Cook gently until onions and mushroom are soft. Remove about a half cup of the mushroom at this stage and set aside.

Add the chicken stock pot, water and fond if using and leave to simmer for 20 minutes. Blend with a hand blender until smooth, add water if the soup is too thick.

Add the truffle oil and sour cream. Check seasoning. Mix some of the preserved mushrooms into the soup, ladle into bowls and decorate with the rest of the preserved mushrooms and some fresh chopped parsley.