This is one you can make in a little over half an hour, as long as you have everything you need.
1) The day before you want it, serve mashed potatoes for dinner. Save the water. You should have about a pint. It needs to be potato water, and the potatoes need to have been boiled for mashing — until very soft — because not only is this stock, it’s thickening. It’s possible to boil the potatoes just to get the water and then save them for making smush or something for later, and I have actually done this.
2) Saute 2 coarsely chopped onions and 2 coarsely chopped garlic cloves and half a pound of wiped mushrooms in a little butter or olive oil at the bottom of a soup pan, until sauted.
3) Add the potato water, a dash of soy sauce, black pepper, and nutmeg, bring to the boil, simmer for half an hour.
4) Remove from heat, liquidize in a liquidizer or with an electric whisk.
5) Add 4 ounces of cream. Any cream will do, single, double, 35% cooking cream. Adjust seasonings — you’ll want another pinch of nutmeg and a little black pepper, you may or may not need salt.
Serves three. Good with bread.