Ingredients:

• 6 cups – Chicken stock
• 1/4 kg – Mushrooms
• 1/4 cup – chopped Onion
• 3 tbsp – Butter
• 2 tbsp – flour
• salt and pepper to taste
• Cream
• chopped Parsley

Method:

1. Wash mushrooms, cut off the stems and keep the caps aside.
2. Chop the stems and fry lightly in 1 tbsp. butter.
3. Melt 2 tbsp. butter, add the chopped onions and fry until soft.
4. Add flour and fry gently for one minute.
5. Add 6 cups chicken stock, and stir well, making sure there are no lumps.
6. Add the mushroom stems and caps, and simmer until soft.
7. Add salt and pepper to taste.
8. Serve hot with a dollop of cream and a sprinkling of chopped parsley.