Wild Mushroom Soup
salt and pepper
pinch thyme, rosemary or sage
In a saucepan, melt the butter and flour together. Add the mushrooms either whole or roughly chopped and stir until they’re all covered in the flour and butter.
Cook on a low heat for 5-10 minutes until the mushrooms are soft.
Pour in your stock, salt and pepper. Simmer for 5 minutes. Serve with a pinch of thyme, rosemary or sage and with sourdough or pumpernickel bread (optional!).