Cream of Mushroom Soup

 Ingredients

• 100g butter
• 2 medium onions
• 1 Clove of Gralic
• 500g mushrooms of any variety or more if liked
• 2 tbsp plain flour
• 1litre chicken stock, preferable home made
• 1 bay leaf
• 4 tbsp single cream, creme fraiche or plain yoghurt.
• flat leaf parsley roughly chopped for serving
• juice of 1 lemon

  Method

1. Heat the butter in a large suacepan or skillet and cook the onions and garlic gently until soft but not browned.
2. Add the mushrooms and cook over a low heat until the mushrooms are softened.  Some liquid from the mushrooms should still be in the pan.
3. Add the flour and stir in.
4. Cook for a couple of munites or so and then gradually add the stock, stirring to ensure there are no lumps.
5. Add the bayleaf and cook gently for another 10 minutes.
6. Remove the bay leaf and, using a liquidiser or food processor, spin until smooth.
7. Add the juice of a lemon and briefly spin.
8. If using yoghurt spin that in.
9. If using creme or creme fraiche drizzle on the soup on serving.
10. Sprinkle with the parsley for serving.