Mushroom and watercress soup Recipe: Low Fat, Low Sugar

For four people

1 pint / 550 ml stock

1 medium onion

2 cloves garlic, crushed

2 tablespoons olive oil

1 oz / 25 g wholemeal flour

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 flour 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.