Mushroom soup

Method

1. Rinse the mushrooms quickly under cold, running water.

2. Chop the onion finely. Melt the butter in a saucepan on a gentle heat. Toss the onions in the butter. Cover and sweat, until soft and completely cooked.

3. Meanwhile, chop up the mushrooms very finely. Add to the saucepan and cook on a high heat for four or five minutes. Bring the stock and milk to the boil in a separate pan.

4. Stir the flour into the onions and mushroom mixture, and cook on a low heat for two to three minutes. Season with salt and freshly ground pepper.

5. Add the hot stock and milk gradually, stirring all the time. Increase the heat and bring to the boil. Taste and add a dash of cream, if necessary. Serve immediately or cool and reheat later.