Instructions: Heat the oil in a large pan and saute the onions and celery over a low heat until the onions are transparent.

Add the mushrooms and cook for 2-3 minutes until the juices run.

Add the mixed herbs and basil. Stir in the flour and cook for 1 minute.

Add the stock, salt and pepper and allow to cook gently for 8-10 minutes covered.

Remove from the heat and stir in the sour cream and garlic, adjust the seasoning if necessary.

Heat very gently, to serving temperature, DO NOT BOIL.

Serve at once over penne pasta, spaghetti or rice.

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