Mushroom Soup

butter or oil
1 large onion, sliced
6 cups/350g/12oz sliced mushrooms grated nutmeg
1 tbsp/15ml flour
2 cups/450ml/ ? pt vegetable stock
1 ? cups/300ml/ ? pt yogurt
2 tbsp/30ml sherry (optional)
Serves 6
Heat the butter and cook the onion until it has just softened but not browned. Add the mushrooms, stir and leave them to cook for 2 minutes. Add more butter if necessary.
Add the nutmeg and flour and stir well. Slowly add the stock, stirring until the mixture is smooth.
Bring the soup to the boil sand then simmer for 5 minutes. Stir in the yogurt and just warm it through. Add the sherry. Serve hot.