For four people
1 pint / 550 ml vegetable stock
1 medium onion
2 cloves garlic, crushed
2 tablespoons olive oil
1 oz / 25 g cornflour
8 oz / 200g mushrooms, sliced thinly
2 tablespoons chopped watercress
salt to taste
- Fry the onion and garlic, gently, in the oil for five minutes.
- Mix the cornflour to a paste with a little
cold water, then whisk into the stock.
- Add the onions to the stock and bring to the boil, stirring continuously as the soup thickens.
- Add the mushrooms and watercress to the soup and simmer for a further five minutes.
- Serve with any bread.