Mushroom Soup

1. 1

   Melt the butter in a saucepan and fry onion until soft, not brown. Add the mushrooms and flour, and fry for 5 minutes. Remove from heat and add the chicken stock, stirring all the time.

2. 2

   Return to heat and bring to a boil, stirring until thickened. Blend in the milk and add most of the parsley, saving a little to garnish.

3. 3

   Return to heat, season with salt and pepper to taste. Stir in cream before serving.

* Per serving · 4 servings · Values may vary.

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