Easy Cream of Mushroom Soup

Ingredients

50g butter
450g fresh mushrooms, sliced
4 tablespoons plain flour
1.2 litres chicken stock
1 beef stock cube
250ml double cream
Salt and black pepper for seasoning

Method

In a large saucepan, melt butter over a medium heat. Cook mushrooms in butter for 5 minutes. Sprinkle flour over mushrooms. Pour in stock, a little at a time, stirring constantly. Stir in beef stock cube. Bring to the boil and remove from heat, stir in the cream, return to a medium heat (not boiling) until cooked through. Season to taste. Serve.