Creamy Mushroom Soup

Method

1. 1

   Keep 250 g mushrooms, chopped and the rest of the ingredients ready before you start.

2. 2

   Heat the butter or oil in a heavy pot and sauté the onion until soft and translucent.

3. 3

   Cook butter and flour to a pale roux, whisk in milk to a smooth base, then fold in the sautéed mushrooms and cream.

4. 4

   Pour in the stock, bring to a gentle simmer and cook until everything is tender; season with salt and pepper.

5. 5

   Ladle the creamy mushroom soup into bowls and serve piping hot with a wedge of lemon or toasted bread.