Ingredients

• 25g/1oz butter
• 1 large onion
• finely chopped
• 1 green pepper
• finely chopped
• 1 medium leek
• finely chopped
• 1–2 garlic cloves
• crushed
• 300g/10½oz button or chestnut mushrooms
• grated or finely chopped
• 2 tbsp plain flour
• 450ml/16fl oz vegetable stock
• 450ml/16fl oz milk
• 1 tbsp finely chopped parsley
• salt and freshly ground black pepper
• crusty bread
• to serve

Directions

• Melt the butter in a pan over a low heat
• and gently sweat the onion
• green pepper
• leek and garlic until they start to soften.
• Increase the heat and add the mushrooms to the pan
• stir until well combined. Continue to fry until the mushrooms are cooked. Stir in the flour
• and cook for one minute. Remove the pan from the heat and add the stock a little at a time
• stirring well between each addition.
• Once all the stock is added
• return the pan to the heat
• bring to the boil
• reduce the heat and simmer for a few minutes. Pour in the milk and bring to a simmer. Stir in the chopped parsley and season to taste with salt and freshly ground black pepper.
• Ladle the soup into bowls and serve with crusty bread.