Serves 4-6

2 medium onions, sliced
5 sticks celery, chopped
4 tbsp butter or margarine
400g White Button mushrooms
1/2 tsp mixed herbs
1/2 tsp basil
1 heaped tbsp unbleached flour
1 1/4 cups stock
salt & pepper
1/3 cup sour cream or plain
yoghurt
chopped parsley
paprika


Put the onions and celery into a large pan together with the butter or margarine and saute over a low heat until the onions are transparent. Add the mushrooms and cook for 2-3 minutes until the juices run.Add the mixed herbs and basil. Stir in the flour and cook for 1 minute. Add the stock and seasoning and allow to cook gently for 8-10 minutes. Remove from the heat, stir in the sour cream and adjust the seasoning if necessary. Heat very gently to serving temperature but do not allow to boil. Garnish with the chopped parsley and paprika and serve
at once.

Serve on a bed of Walnut Rice - cook enough rice to serve 4-6 people and carefully fold in seasoning, a little butter, 1 crushed clove of garlic and 1/2 cup finely chopped walnuts.