Cream of Mushroom Soup

• 50g butter
• 450g mushrooms, chopped finely
• 1 garlic clove, crushed (optional)
• 1 onion, chopped finely
• 25g plain flour
• 450ml milk
• 45,l veg or chicken stock
• salt and freshly ground black pepper
• 150ml double cream

Croutons

• olive oil
• 1 thick slice day old bread with crusts removed and cubed

1. Melt the butter in a large lidded saucepan
   Add the mushrooms, onion and garlic (if using), and sweat, covered. Shaking the pan from time to time, until softened but not browned.
   Remove a few of the mushrooms and reserve for the garnish.
2. Add the flour and stir in well.  Cook briefly. 
   Add the milk and stock and stir well to make sure the flour is completely blended.  Bring to the boil and simmer for 15 minutes.
3. Meanwhile, make the croutons.  Heat the oil and fry the cubes of bread over a brisk heat for a few minutes until browned on all sides.
   Remove with a slotted spoon and place on a kitchen towel to dry.  Keep warm.
4. Remove the soup from the heat and leave to cool briefly.
   Blend until smooth
   Adjust the seasoning if necessary, and then reheat gently.
5. Serve garnished with a swirl of cream, the reserved mushrooms. a grinding of black pepper and the croutons.