Cream Of Mushroom Soup - cooking recipe

Ingredients

125 g mushrooms
30 g butter
1 chicken stock cube
1 cup water
1 tablespoon dry sherry
2 teaspoons English mustard (mild)
1/4 cup cream
salt
pepper
2 teaspoons shallots

Preparation

Chop mushrooms roughly.
Melt butter in pan, add mushrooms.
Cook covered for 10 mins over low heat.
Add crumbled stock cube, water, sherry and mustard.
Bring to boil, reduce heat and simmer 15 minutes.
Puree mushrooms and liquid with hand blender.
Return to saucepan, add cream and season with salt and pepper.
Reheat gently, stir in shallots.