Method

Serves 4

Slice the onion, celery and mushrooms.

Melt half the butter in a saucepan and saute onion and celery until the onion is transparant

Add the remaining butter and allow to melt, add mushrooms and stir occasionally over medium heat for 2-3 minutes.

Sitr in the flour. then add the water, yeast extract and herbs.

Bring to the boil, reduce heat and simmer, uncovered, for 2-3 minutes.

Off the heat, stir in the soured cream and adjust seasoning to taste.

Heat very gently to serving temperature.

Serve at once on a bed of freshly cooked rice

Sprinkle with parsley