Mushroom and tomato soup

Ingredients:

500 g of button mushrooms
1 onion
2-3 dessertspoons flour
500 g 100% tomato purée
1 tablespoon sugar
cubed feta cheese (optional)
finely chopped fresh coriander or basil
chicken stock – 1,5 litres
oil, salt and pepper

Preparation:
Fry the mushrooms in a little oil. Add salt and pepper to taste. Sprinkle with flour and stir to cook. Pour in the tomato purée and the stock or water. Add sugar and salt if wished.

Put in the whole onion and bring to the boil. Then reduce the heat and simmer for a couple of minutes.

Before serving remove the onion and decorate the soup with feta cubes and chopped herbs.