|Corn flour||1 Tablespoon|
|Milk/Light chicken stock / cube||3 Cup (48 tbs)|
|Herbs and spices||To Taste|
Slice the onion very thinly and put in a pan with butter and the cut mushrooms.
Cook for 15 mins.
over slow fire.
Mix cornflour into the mixture and add the herbs.
Add milk or stock and simmer for 30 mins.
Remove the herbs and liquidise the soup.
Reheat and season before serving.
For cream of mushroom soup add 1 cup cream, 1 Tbl. sp.
sherry and lemon juice to taste.
Cook again for 10 min.
on low heat and serve.