Method

​1 I've given a microwave method below. However, you can still use a classic stove method if you prefer. Check out my other soup recipes! Place the butter and chopped onion in a large microwave bowl. Cover and cook on high power for 3 minutes or until soft in the microwave. Alternatively, you can cook this recipe on the hob.

2 Add the gluten-free stock, mushrooms and ground black pepper. Cover and cook on high power for a further 11–13 minutes or until the mushrooms are soft.

3 Remove from the microwave and blend until smooth, using a hand blender.

4 In a separate jug, mix the cornflour with a little of the milk, then stir in the remaining milk. Tip the milk and cornflour mixture into the mushroom mixture.

5 Cover and cook on high power for 4 ½ - 5 ½ minutes, or until thickened.

5 Optional serve with a swirl of cream.