Mushroom Soup

Serves 4/6 people

• 1 lb. mushrooms (finely sliced)
• 1 onion (finely chopped)
• 2 cloves garlic (crushed)
• 1 pint chicken stock
• 1 oz butter
• small carton single cream
• 1 teaspoon celery salt
• freshly ground black pepper
• 2 tablespoons cornflour
• 8 fluid oz dry white wine

Melt butter in a large pan and cook the onions and garlic until tender but not browned add mushrooms and cook until tender.

Add the wine and stock. Cover and simmer for about 40 minutes.

Stir the cream into the cornflour and add to the pan, season with salt and black pepper. Cook stirring for about 5 minutes.

Serve with crusty bread.

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