Cream of Mushroom Soup

INGREDIENTS
4TBS butter
2 cups of finely chopped onion
500 gms field mushrooms halved and sliced
1 tsp paprika

2 cups vegetable stock (homemade)

1 TBS tamari
3 TBS maize flour
1 cup organic milk
1 cup filtered water
1 tsp seaweed salt
dash freshly ground black pepper
1 TBS lemon juice
fresh herbs to garnish

METHOD

1. Melt 2 tablespoons butter in a large saucepan over moderate heat.  Sauté onions until translucent, then add mushrooms and

    cook for a further 2 minutes.

2. Add stock, tamari and paprika, bring to the boil and simmer for 10 minutes

3. In a smaller saucepan melt remaining 2 tablespoons butter.  Add maize flour and cook for 2 minutes, stirring constantly 

    while slowly adding milk and water.

4. Continue stirring until sauce is thick
5. Add sauce to mushroom mixture, cover and simmer for a further 10 minutes, stirring occasionally
6. Add seaweed salt, pepper and lemon juice just before serving and garnish with fresh herbs

If you have a thermomix, make up the white sauce (see recipe in everyday cook book) set aside .
Then chop onions in TM bowl, add butter and cook on 90C for a couple of minutes, add the mushrooms chop on 4 for a couple of seconds add the paprika, stock and tamari and simmer for 10 minutes at 90C speed 1.
Add the white sauce to the mushroom in the TM bowl and heat through on 90C for a couple of minutes add the black pepper and lemon juice stir on speed 1 for 15 seconds.  Serve and garnish.