• Thinly slice the mushrooms. In a saucepan, cook the onion and garlic in the butter or marganne until softened. Add the mushrooms and cook gently for a few minutes.
• Stir in the flour. Gradually blend in the milk and stock. Bring to the boil, reduce the heat and simmer gently for 15 minutes. Stir the soup frequently to ensure a smooth consistency.
• Add the sherry and season to taste. Pour into soup bowls. Garnish the soup with a swirl of cream and sprinkle with parsley.

Cook's Tip

• For a soup low in calories and fat, omit sauteed onion, butter and flour. Simmer sliced mushrooms in 900 ml (1 1/2 pints) stock. Add some chopped spring onions and the sherry. Omit the milk; serve without cream.