The idea for this delicious soup comes from the wonderful Uzumlu Morel Festival in southern Turkey.
200g Chestnut, shitake or fresh wild mushrooms (optional)
Soak the morels in a little boiling water for 20 minutes. Meanwhile, soften the onion and potato in the butter and add the garlic cloves. Pour in the milk and the mushrooms (plus their watery stock) and simmer very gently for 45 minutes (or until the potatoes are soft). Liquidise to create a creamy soup and season to taste with salt and pepper. If using, garnish with the lightly fried fresh mushrooms.