Mushroom and watercress soup

Ingredients

pint / 550 ml vegetable stock
1 medium onion
2 cloves garlic, crushed
2 tablespoons olive oil
1 oz / 25 g cornflour
8 oz / 200g mushrooms, sliced thinly
2 tablespoons chopped watercress
salt to taste

Instructions

Fry the onion and garlic, gently, in the oil for five minutes.

Mix the cornflour to a paste with a little
cold water, then whisk into the stock.

Add the onions to the stock and bring to the boil, stirring continuously as the soup thickens.

Add the mushrooms and watercress to the soup and simmer for a further five minutes.

Serve with any bread.