Serves 6

50 g (12 oz) button mushrooms

1 small onion, skinned and finely chopped

50 g (2 oz) English butter

15 ml (1 level tbsp) flour

450 ml (3/4 pint) chicken stock

450 ml (3/4 pint) milk

50 g (2 oz) walnuts, chopped

2.5 ml (1/2 level tsp) salt

freshly ground pepper

150 ml (5 fl oz) fresh single cream or top of milk

1. Wipe and chop the mushrooms, reserving a few finely sliced mushrooms for garnish. In a saucepan, soften the onion in the melted butter, add the chopped mushrooms and fry for 2 minutes.

2.  Remove from the heat, stir in the flour, stock, milk, walnuts and seasoning. Bring to the boil. Simmer, covered, for about 30 minutes.

3.  Puree the soup, add the finely sliced mushrooms and fresh cream, return to the pan and cook slowly for a further 5 minutes, adjusting seasoning. Do not boil. Serve hot.