GARLIC CROUTONS:
1 medium garlic clove.
1 slice stale bread.
margarine for spreading.
salt and pepper.
 

1. 1. Chop of the bottoms of the mushroom stems, then peel, wipe and dice finely. Peel and chop the garlic.
2. 2. Put into a saucepan with the oil, season with a little salt and pepper, and sweat over a very low heat. at first the mushrooms will absorb the oil: stir frequently until they exude juice. After 10 -15 minutes they will have produced  an appreciable quantity and become soft.
3. 3. Whilst the mushrooms are softening, make the croutons. Peel, chop and crush the garlic. Mash with the margarine, spread over the stale bread, and cut into squares. Place on a baking sheet and season slightly. set oven to 200^oc, 400^of or Gas Mark 6.                                                               DO NOT PUT THE CROUTONS IN YET.
4.  4. Add the flour to the mushroom and stir until fully incorporated. Gradually pour in milk, stirring continuously until smooth. Season lightly, then simmer very gently, stirring at intervals, for 20 minutes. After the first 10 minutes, place croutons into the oven and bake, turning once, for 7 -10 minutes.
5.  5. Just before serving, stir the mustard and nutmeg into the soup, then mix in the cream and taste to see if more seasoning is required.