Creamy Mushroom Soup Recipe

Ingredients : Serves 4

225 g/8 oz mushrooms, diced
1 celery stick
1.2 liters/2 pts/5 cups Vegetable Stock
600 ml/1 pt/2.5 cups milk
30 ml/2 tbsp dry white wine
Salt and freshly ground black pepper
15 ml/1 tbsp plain (all-purpose) flour
60 ml/4 tbsp double (heavy) cream

Method :

Place the mushrooms, celery and stock in a large saucepan, bring to the boil and simmer for 15 minutes until the vegetables are tender. Remove the celery. Reserve 15 ml/1 tbsp of the milk, then stir the rest into the soup with the wine and season to taste with salt and pepper. Bring back to the boil. Mix the flour and the reserved milk to a paste, stir into the soup and simmer for 3 minutes until thickened. Stir in the cream and heat through gently before serving.