Basic Mushroom Soup Recipe
Ingredients
| 50 g. / 2 oz. butter | ||
| Onions spring | 2 , finely chopped | |
| 225 g. / 8 oz. mushrooms, sliced | ||
| 300 ml. / 10 fl. oz. chicken stock | ||
| 300 ml. / 10 fl. oz.. Milk | ||
| 15 ml. / 1 tablespoon flour | ||
| 150 ml. / 5 fl. oz. single cream | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt three-quarters of the butter in a saucepan.
Add the spring onions and mushrooms and fry for 3 minutes.
Pour in the stock and milk, bring to the boil and simmer, covered, for 20 minutes.
Rub through a strainer or puree in an electric blender.
Melt the remaining butter in the rinsed-out pan.
Stir in the flour to form a smooth paste.
Gradually stir in the pured soup and bring to the boil.
Season to taste and stir in the cream.
Add the spring onions and mushrooms and fry for 3 minutes.
Pour in the stock and milk, bring to the boil and simmer, covered, for 20 minutes.
Rub through a strainer or puree in an electric blender.
Melt the remaining butter in the rinsed-out pan.
Stir in the flour to form a smooth paste.
Gradually stir in the pured soup and bring to the boil.
Season to taste and stir in the cream.
Chef
