Cream of Mushroom Soup

(SERVES 6)

• 225 g/8 oz button mushrooms, chopped
• 1 small onion, finely chopped
• 25g/1 oz/2 tbsp low-fat spread
• 25g/1 oz ¼ cup plain (all-purpose) flour
• 900 ml/1 ½ pts 3 ¾ cups chicken stock, made with 2 stock cubes
• 30 ml/2 tbsp chopped parsley
• 150 ml/ ¼ pt/ 2/3 cup low-fat single (light) cream
• Salt and freshly ground pepper

Cook the mushrooms and onion gently in the low-fat spread for 5 minutes, stirring, until soft but not brown. Stir in the flour and cook for 1 minute, stirring. Remove from the heat and gradually blend in the stock. Return to the heat and bring to the boil, stirring. Reduce to the heat and simmer gently for 10 minutes. Add the parsley and cream, reheat and season to taste. Ladle into warm bowls and serve.