Ingredients
Serves 2
50g salted butter, diced
3-4 leafy celery sticks
1 mid medium-sized onion
250g chestnut mushrooms, sliced
125g button mushrooms, quartered
4 large garlic cloves, crushed
1 teaspoon dried parsley
salt & pepper
1 heaped tablespoon white flour
600ml hot vegetable stock
2 generous tablespoons crème fraîche
generous pinch freshly grated nutmeg
1 teaspoon dijon mustard
Preparation
