2 x 220g cans EMMA Sliced Mushrooms in Creamy Garlic Sauce
2 tablespoons butter
2 onions, very finely chopped
1 clove garlic, crushed
2 tablespoons flour
pinch salt and white pepper, to taste
3 cups chicken stock
11/2 cups milk
1 cup cooked chicken, coarsely chopped
2 spring onions, finely chopped
3 sprigs parsley, finely chopped

Saute the butter, onion and garlic together in a large saucepan. Stir in the flour, salt and pepper and simmer gently until the mixture bubbles.
Stir in the stock and milk slowly and bring to the boil, then simmer gently for 20 minutes. Stir in the EMMA mushrooms and chicken and simmer for a further 10 minutes. Add the spring onions and parsley and simmer for another five minutes before serving.