Cream of Mushroom Soup

Ingredients:

Mixed vegetables 1 cup
Water 4 cups
Mushrooms, chopped 2 tbsp
Cornflour 1 tbsp
Butter 1 tbsp
Vegetable stock 1 cup
Butter or cream for topping
Salt and pepper to taste

Method:

Boil the vegetables in the water. Strain the stock and add the mushrooms to it. Melt the butter in a pan, add the cornflour and fry briefly. Then add one cup of vegetable stock. Season with salt and pepper. Stir briskly till the stock thickens into a white sauce. Pour the mushroom soup into a large pan and stir in the white sauce. Simmer for 5 minutes. Serve hot, topped with the butter or cream.

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