What you need:

2 oz / 55g butter
1 onion chopped finely.
8 oz / 225g mushrooms (sliced)
1oz / 25g plain flour
15 fl oz / 425 ml hot chicken stock
5 fl oz / 150 ml milk
1 tbsp chopped fresh parsley ( plus extra to garnish)
4tbsp single fresh cream.

What to do:

In a large saucepan, melt the butter. Add the onion & cook over a low heat, stirring occasionally until softened. Add the mushrooms, and cook for around 5 mins.
Sprinkle in the flour and cook for 1 minute stirring all the time.
Remove from the heat and slowly stir in the hot chicken stock.
Return to the heat & bring to the boil stirring continually. Stir in the milk.
Pour the soup into a food processor ( or liquidizer ) & process to a smooth puree, then return to the saucepan to reheat gently.
Stir in the cream & fresh parsley. Do not allow to boil.
Ladle the soup into warmed soup bowls, garnish with the rest of the freshly chopped parsley.

Serve with crusty bread or croutons .

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