

Ingredients (serves 4)
- 3 Teasp Vegetable Oil
- 1 Onion (peeled and chopped)
- 300g Mushrooms (washed and chopped)
- 750ml Boiling Water with 1 Vegetable
- Stock Cube
- 2 Teasp Cornflour
- 100ml Semi Skimmed Milk
Method
- Heat oil and fry onion and mushrooms gently for 5-7 minutes.
- Add stock and simmer for 20 minutes.
- Mix cornflour with a little semi skimmed milk and add to mushrooms, stirring continuously until soup is thickened.
- Serve.
Soup may be garnished with chopped parsley or, for a special occasion, garnish with crème fraiche
