Cream of Mushroom Soup

The all-time favourite mushroom becomes even more desirable with the addition of cream.


Ingredients
1/4 kg Mixed vegetables
Water 4 cups
Mushrooms, chopped 2 tbsp
Cornflour 1 tbsp
Butter 1 tbsp
Vegetable stock 1 cup
Butter or cream for topping
Salt and pepper to taste


Method
Boil the vegetables in the water. Strain the stock and add the mushrooms to it. Melt the butter in a pan, add the cornflour and fry briefly. Then add one cup of vegetable stock. Season with salt and pepper. Stir briskly till the stock thickens into a white sauce. Pour the mushroom soup into a large pan and stir in the white sauce. Simmer for 5 minutes. Serve hot, topped with the butter or cream.