Mushroom Soup

• 1 tablespoon olive oil
• 2 onions, thinly sliced
• 500g mushrooms, thinly sliced
• 1½ tablespoons plain flour
• 3 cups salt reduced vegetable stock
• ½ teaspoon nutmeg
• 250ml PHILADELPHIA Extra Light Cream For Cooking, a cream alternative
• Freshly ground black pepper, to taste
• 2 tablespoons chopped chives

1. HEAT the oil in a large saucepan and saute onions for 1-2 minutes. Add mushrooms and cook stirring occasionally for 10 minutes or until cooked. Add the flour and cook stirring for 1 minute. 
2. ADD the stock and nutmeg and bring to the boil. Reduce heat, cover and simmer for 10 minutes. 
3. STIR in the PHILLY, pepper and chives and simmer until heated through. Spoon into serving bowls. Serve immediately.

This delicious soup is so easy to make and enjoyed any season!