Shitake and crimini mushroom soup

400 g crimini or any brown mushroom (cept the poisonous ones)
200g fresh shitakes
4 cups chicken broth
1 large onion
2 large carrots
some basil or rosemary
salt and pepper
2-3 tbsp butter
150 ml cream
3 tbsp flour
few shakes of worchestershire sauce
salt and pepper to taste

Fry onions and carrots in butter until soft (5-10 min), then add the chopped mushrooms, fry for another 5 min, then add flour. stir it around. Then add the stock and the herbs. let it cook in there for a good 20-30 min. Then cool it a little, put half in blender then put it back in to make it more soupy. then you can add the cream, and im constantly monitoring for salt and pepper. At the end dump in a few dashes of wooster (worchesetire.. dont know how to spell it). Delicious if I do say so myself.

Chorizo sweet potato soup

2- 3chorizo sausages (the smoked kind)
1 onion
2 bay leafs
4 sweet potatoes and 1 white potatoes peeled and chopped
6 cups of chicken stock
4 leafs of swiss chard, with stem removed and torn up
salt and pepper to taste
2 tsp chili flakes

Fry the sausage until browned, take out and pat extra oil away with a paper towel. In the sausage grease, fry the onions until golden, add potatoes and fry for a few minutes. Then add the stock and the bay leaves, simmering until the potatoes are very soft. Take a potato masher to mash some of the potatoes. Add the sausage and the swiss chard and simmer for 10 more minutes. This is really good, especially the next day. Sorry for the vegetarians, the chorizo gives this soup a really yummy flavour.