A quick tasty low fat and low cost supper dish. Very easy to prepare and always appreciated.
Put the potatoes, celery, onions and courgette into a pan and heat with the walnut oil. Cook for 5 mins.
Add the mushrooms and cook for a further 5 mins. Add all the mixed herbs and the cornflour mixed with a little milk. Add stock cube and water and cook slowly for 7 mins.
Allow to cool for a few minutes and add the soured cream. Serve with crusty bread, jacket potatoes, or rice.
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