Sauce:
1 small onion, peeled and diced
1 pkt chestnut mushrooms, wiped and sliced
a little plain flour
½-1 stock cube or 1-2 tsp stock powder
boiling water
1 tsp chopped sage
salt & pepper
Method:
Sweat the onion in a little oil until soft and translucent and just beginning to stick to the bottom of the pan.
Add the mushrooms, stir well and turn down the heat. Cook until the mushrooms are soft, stirring occasionally.
Add plain flour, a teaspoon at a time until all the liquid in the pan has been absorbed. Cook for a further minute, stirring well.
Dissolve the stock cube or powder in ¼ litre of boiling water then add to the pan slowly, a little at a time, stirring to make sure there are no lumps. Add the sage and some ground pepper.
Simmer gently for 10ish minutes until the sauce is thickened and glossy.
If you like you can blend this sauce to make it smooth!
Check seasoning and add if necessary.
To make soup:
Add ½ mug boiling water to 1 mug sauce