Ingredients
Method
1.Heat the butter and oil in a pot, then gently sauté the onions until they are soft but not coloured. Add the mushrooms and cook gently for about 5 minutes. Sprinkle in the flour and continue cooking for 1-2 minutes. Gradually add the stock and mustard, stirring until almost boiling, then reduce to a simmer until thick and smooth. Season with salt and pepper.
2.Before serving, add most of the cream and nutmeg, then simmer for a more few minutes.
3.Serve with a swirl of the reserved cream and a sprinkle of chopped chives.
Note
- If making this to eat the next day, cook it minus the cream and put it in the fridge. When ready to serve, reheat the soup and add the cream. – When seasoning soup that uses store-bought stock, taste it after it has cooked for a bit as it can sometimes be overly salty.
