Easy Mushroom Soup

Into a large saucepan over moderate heat, place -

▶2 tbsp butter
▶500gm washed, chopped mushroom caps and stalks (don't peel)
▶1 small clove crushed garlic

Stir for a few minutes then cover and gently steam mushrooms for 10 minutes. Strain through a colander, reserving the juice.

In same saucepan make a roux with -

▶2 tbsp butter
▶3 tbsp plain flour

Cook for 1 minute then gradually stir in the mushroom juice. Heat until thickening.

Gradually add -

▶2 cups strong beef stock (or vegetable stock)
▶3 1/2 cups milk
▶ground black pepper

Return the steamed mushrooms to the pot.

Slowly bring to simmering, cover and continue to cook gently for 10 minutes.

Cool, then purée in a blender to a smooth creamy soup. Season with salt and pepper if required.

Reheat.

To serve, garnish with -

▶snipped fresh chives