Chop one brown onion into fine pieces
Peel and finely chop garlic cloves.
Add a small knob of butter to a heavy based sauce pan and sauté onion and garlic for two minutes on a medium heat.
Roughly chop washed mushrooms and add to sauté pan, stir to combine mixture.
Add chopped parsley.
Add water and vegetable stock.
Add salt and pepper.
Bring to a gentle simmer for twenty minutes.
Add flour and whisk to avoid lumps.
Add to blender and chop for 20 seconds on a medium speed.
Serve into bowl and garnish with parsley and pepper. Serve hot and enjoy with your favourite side of toast or bread. Delicious!!
- 4 Sprigs Fresh parsley
- 200g button mushrooms
- 700ml water
- 200ml Milk
- 1tbsp vegetable stock
- 50g plain flour
- Salt and pepper to taste
- 1 medium brown onion
- 2 garlic cloves
- A small knob of butter