INGREDIENTS

• 500g mushrooms (sliced)
• ½ yellow onion (diced)
• ¼ cup butter
• 1 tbsp plain flour
• 1 clove garlic
• 600ml chicken stock
• ½ cup heavy cream
• black pepper

METHOD

1 Melt butter in pan over medium heat and add mushrooms. Cook until mushrooms brown and all the juices evaporate, for about 15 minutes. Add onions and fry till soft.

2 Stir in flour and cook for around 2 minutes to remove raw flour taste. Add chicken stock and garlic clove and simmer cook for 15 minutes.

3 Using an immersion blender, puree mixture till smooth and thick.

4 Add heavy cream and mix evenly. Season with black pepper and serve.

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NOTE

• You can use only white mushrooms, or a mixture of white mushrooms and portobello mushrooms. If using portobello mushrooms, be sure to remove the gills.