Do not use stock cubes unless you are sure they do not contain gluten.
Ingredients: to serve four
4 oz / 100g well chopped onions
2 cloves garlic, crushed
8 oz / 225g flat mushrooms
1 oz / 25g butter or oil
salt to taste
fresh ground black pepper
1 pint / 600ml stock
¼ pint / 150ml milk
1 oz / 25g cornflour
Cook the onions, mushrooms and garlic slowly in the butter or oil for ten minutes.
Add the salt, pepper and the stock.
Bring to the boil and simmer gently for 40 minutes.
Allow to cool slightly and then liquidise.
Bring back to the boil.
Mix the cornflour with the cold milk before stirring into the soup.
Stir the soup as it simmers for a further five minutes.
Serve in warm soup bowls. Garnish with thinly sliced button mushrooms .