Cream of Mushroom Soup

Last weekend, my son made me this delicious soup. He got the recipe from his school Foods class.

2 tbsp butter

1/4 onion, finely chopped

2 tbsp flour

2 1/2 cups milk

6-8 mushrooms, chopped

1 tsp parsley, oregano and basil

Dash salt and pepper

1/3 cup fresh grated Parmesan cheese (or cheddar)

1 tbsp (or cube) stock

Melt butter in large saucepan. Add onion and saute until onion is soft, about 2 minutes. Stir in flour to form a roux. Cook over medium heat for 3-4 minutes, stirring constantly. Using a whisk, slowly stir in milk, ensuring a smooth consistency. Continue stirring occasionally until mixture has thickened (boil gently). Meanwhile, steam the mushrooms for 2-3 minutes. Then add to soup with herbs and stock. Cook at a simmer for 5 minutes, stirring occasionally, adding vegetable steaming water if necessary. Add grated cheese, stir until melted, serve immediately