Instructions: Set 4 of the mushrooms aside, then chop the rest finely. Place the onion with the chopped mushrooms in a saucepan and cover with vegetable stock.

Cover and simmer for 30 minutes. Meanwhile slice the 4 remaining mushrooms and brown them in a frying pan with 1 tablespoon of the butter. Melt the rest of the butter in a pan. Slowly whisk the flour into the butter to produce a smooth mixture with no lumps. Then heat the milk and whisk it into this mixture. Bring to the boil, stirring constantly, and simmer for 2 - 3 minutes. Add the mushroom and stock mixture, the sauteed mushrooms and the cream. Stir well and season to taste. Pour into bowls, garnish and serve immediately.

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