|White stock||2 Pint (Good)|
|Thin cream||1⁄8 Pint|
Saute the chopped onion in butter until it is transparent.
Add chopped mushrooms and cook gently for 5 minutes till all is blended with the butter.
Add stock and seasoning.
Simmer for 20 minutes.
Put through mill or sieve and return to saucepan.
Blend cornflour with 2 tablespoons of cold stock, add some hot liquid carefully to the mixture.
Return to pan stirring continuously until the soup thickens.
Add cream, taking care that the soup is not boiling, just before serving.
Grated Parmesan cheese is good with this soup, but serve separately, as some people dislike it melting into the hot liquid.