Mushroom soup

A warming winter soup to eat with hunks of fresh granary bread. There are some wonderful large mushrooms in the shops at the moment, just perfect for chopping up into soup. Enough for four. Ingredients: 50g (2oz) unsalted butter 225g (8oz) black mushrooms 2 tbsp plain flour 110g (4oz) spring onions 250ml (8 fl oz) full-cream milk 250ml (8 fl oz) water or stock salt and pepper Method Chop the spring onions finely, including the green tops. Cook them in the butter in a large pan until just soft. Chop the mushrooms very finely and add to the onions, add salt and pepper to taste, stir well and cook for a minute, then add the flour. Stir well and cook for a further two minutes, stirring well. Remove from the heat and mix in the milk and stock. Stir together very well to make sure the flour mixture blends completely with the liquid. Return to the heat and bring to the boil, stirring all the time. Adjust the seasoning if necessary and serve hot.