* 2 medium Onions, peeled and finely chopped
* 2 Fat Cloves of garlic, peeled and crushed
* 60 g Butter
* 3 tablespoons Olive oil
* Big pinch of Freshly ground black pepper
* 675 g of field Mushrooms, washed and sliced in a Food processor
* 1 litre Vegetable stock
* 500 ml full Fat Milk
* 75 g of Plain flour (about 50g per litre of liquid)
* 1 tablespoon Dried Parsley
* We've used no Salt as we have used commercial Vegetable bullion, which is already quite salty.


===Method===
* Heat the Butter, Olive oil in a large pan and add a big pinch of Black pepper.
* Turn the heat down quite low and gently sauté the Onions for 15 minutes - adding the Crushed garlic for the last 5 minutes. Meanwhile...
* Wash the Mushrooms - best practice suggests Brushing mushrooms, that might be fine for a handful, but we had 2 kilograms to clean! The water in the bucket we used to wash the mushrooms was very black and mucky afterwards.
* Lay them out on Tea-towels to dry a little before slicing them finely in a Food processor.
* Add the Mushrooms to the cooked Onions, stir well and Simmer for 10 minutes.
* If you are going to keep some of the sliced Mushrooms back to add after blending for a chunkier Soup, reserve a ladle-full of them at this stage.
* Temporarily remove from the heat and sprinkle all of the Flour over the Mushroom mixture, stirring all the while to make a Roux.
* Add the Milk and Vegetable stock and mix well.
* Bring to the Boil, lower the heat, cover and Simmer for 10 minutes stirring now and then.
* Allow to cool for 5 minutes and then in small batches, carefully Blend in a Food processor.
* Add any reserved Mushrooms back at this stage, reheat and serve immediately with crusty Bread and a sprinkle of Fresh herbs.
* A composite of ideas taken from four cookbooks including The New Covent Garden Soup Company's "Book of Soups", ISBN 075220503X and Debra Mayhew's "The Soup Bible", ISBN 0760790450

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