1 large onion
2 cloves garlic
4 tbsp plain flour
1l chicken stock
Handy HintThis is great served with a strong-tasting cheese. If you make the soup in advance, it's best not to add the cream until you're ready to eat, so just reheat then stir in the cream.
Method1. Chop mushrooms, onions and garlic.
2. Fry onions and garlic in the margarine until the onion is translucent (just a few minutes).
3. Add the mushrooms and cook for 4 minutes.
4. Add the flour and stir really well. Don't worry if it forms little lumps, they soon come out in the soup.
5. Add the chicken stock and simmer for 15 mins. At this point I usually put it through the blender before stirring in the cream and reheating.