Mushroom Stroganoff

1 onion chopped

1 bunch celery chopped

450g mushrooms

50g margarine

25g wholemeal flour

300ml water

2 tsp yeast extract

1 tsp thyme

1 bay leaf

seasoning

chopped parsley to garnish

yoghurt or cream to serve

Method

Melt the margarine in a pan and sauté the onions.

Add in the celery and mushrooms and cook until soft

Stir in the flour slowly.

Add in the water, yeast extract and the herbs.

Bring to the boil and simmer for 3 minutes.

Take off the heat and add in the yoghurt or cream to taste.

Garnish with chopped parsley and serve.