Cream of Mushroom Soup II Recipe

Thinly slice the mushroom caps discarding the stalks.

Melt the butter in a heavy-based pan and cook the spring onion garlic and lemon thyme stirring for 1 minute or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3 to 4 minutes or until the mushroom just softens. Add flour and cook stirring for 1 minute.

Remove from the heat and add the stock stirring continuously. Return to the heat and bring to the boil stirring. Reduce the heat and simmer gently for 2 minutes stirring occasionally.

Whisk the cream into the soup then reheat gently stirring. Do not allow the soup to boil. Season to taste with salt and pepper and garnish with the chopped chives and thyme.