Mushroom soup

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2 medium onions, peeled and diced.

90g butter.

500g mushrooms, finely chopped.

Heaped teaspoon fresh picked thyme leaves.

20g cornflour or plain flour.

1 litre water.

1 chicken or vegetable stock pot/cube.

2 tablespoons double cream to taste.

Salt and pepper to taste.

Gently sauté onion in butter until soft (8-10 minutes).

Add mushrooms plus thyme and sauté until softened and collapsed.

Sprinkle over the flour and stir in before adding the water and stock and bring to simmer for about 10 minutes.

Depending on the texture of soup you prefer, blitz all or half the soup to smooth.

Season and add cream to taste.

Serve or freeze.