Cream of Mushroom & Chardonnay Soup

A recipe I just made up tonight and managed to pen down before I forgot...

Ready in 30 minutes.

Serves five greedy people, or ten supermodels.

800g mushrooms (washed & chopped coarse)
200ml sour cream
120g butter
120g flour
6 cloves garlic
1l chicken stock
1/3 bottle of chardonnay (a creamy, fruity one if you can be bothered to be picky)
salt & pepper

1. Heat the butter & crushed garlic into a large saucepan, then add the chopped mushrooms.

2. Leave it for 10 minutes to sautee on a low heat under the lid, stirring occasionally.

3. While this is going, make up the chicken stock seperately (two cubes and a full kettle).

4. Add the flour until all the juices are soaked up.

5. Slowly add the stock, stirring all the time.

6. Bring to boil and cook for five minutes.

7. Add the wine.

8. Cook for a few more minutes, then blend while adding the cream.

9. Season and serve with lots of pepper and chunky buttered toast.