Mushroom Soup

I made this from value mushrooms I got from the local supermarket.
I cleaned and roughly chopped 1/2lb mushrooms and finely diced a small onion. Then I melted 1oz of butter in a saucepan and cooked the mushrooms and onions on a low heat for 5 minutes. Next, I took a 1/3rd of the mushrooms out and put aside.
I made up 3/4 pint of white stock. I stirred 1oz of flour into the remaining onion/mushroom mix, then slowly added the white stock, stirring all of the time. This was left to simmer for 25 minutes.
This mixture was then pureed using my hand blender. (I've always hated this piece of equipment. I asked my ex mother-in-law for a whisk one Christmas, and this was the cheapest thing she could find. It pureed the soup just fine!) 3/4 pint of milk and seasoning were added and the mixture reheated for 5 minutes.
I beat together an egg yolk and 75ml of double cream, then added some of the soup mix. This was then added to the saucepan along with the mushrooms I had put aside at the start. It is important never to boil the soup from this point onward...just keep it warm until served.
Rod and I both had a good bowlful of soup each, although it would serve 4 as a starter.
It was very, very tasty.
Sorry, no photo today. It was eaten too quickly!!