Mushroom And Cream Cheese Soup - cooking recipe

Ingredients

40 g butter
1 None medium onion, finely diced
250 g mushrooms, sliced
50 g plain flour
1 litre vegetable stock
250 g whipping cream
Pinch None grated nutmeg
130 g cream cheese
None None Chives and pink peppercorns, to garnish

Preparation

Heat the butter in a saucepan, add the onions and saute for 2-3 mins. Add the mushrooms and continue to cook for 2-3 mins, stirring. Season.
Remove half the mushrooms from the pan and set aside. Sprinkle the flour into the pan and mix well. Pour in the stock and cream and mix well. Bring to a boil, stirring then simmer for 5-6 mins.
Puree the soup in a blender or with a hand held blender. Stir in the nutmeg and cream cheese and season. Divide the soup between 4 bowls and sprinkle with pink peppercorns and chives. Serve.