Mushroom Soup

Ingredients

• 1 Tbsp olive oil
• 1 onion, finely chopped
• 1 tsp Gregg's Crushed Garlic
• 3 Tbsp flour
• 1 cup white wine
• 3 cups beef or vegetable stock
• 1 tsp Gregg's Rubbed Thyme
• 1 Gregg's Whole Bay Leaf
• 400g mushrooms, thinly sliced
• Gregg's Natural Sea Salt, freshly ground
• Gregg's Whole Black Peppercorns, freshly ground

Method

Heat the olive oil in a saucepan. Add the onion and Gregg's Crushed Garlic. Cover and cook over low heat for 4-5 minutes or until the onion is very soft.

Stir in the flour and cook, stirring, for 30 seconds. Add the wine, stock and Gregg's herbs. Bring to the boil, stirring, then simmer, uncovered, for 10 minutes.
Add the mushrooms.

Cover the pan and simmer over a low heat for a further 10 minutes. Season with Gregg's Sea Salt and Black Pepper. Remove the bay leaf before serving.