Mushroom soup

A quick and easy use for mushrooms past their best!


Ingredients:
1lb Mushrooms chopped
1 onion sliced finely
1 bay leaf
sprig of tyme
1.5 litre of chicken stock
1 clove of garlic
2tbs plain flour
1/2 cup milk

Put onion, tyme and garlic into a pan with a little oil and cook on a low heat until the onion turns transparent. Add in the mushrooms and turn heat up and fry them for a couple of minutes until they start to brown, add in the flour and mix it with the mushrooms and onion. Pour in the stock and bayleaf and bring to the boil. Simmer for 10 minutes.

Remove the bayleaf and liquidise the soup.  Add in the milk and return to the heat and bring to a simmer then serve - if you want it is a little thicker add in some more flour