Mushroom Cream Soup Recipe
Ingredients
2 tablespoons cooking oil
1 oz. butter
2 onions, finely chopped
1/4 lb. mushrooms, finely chopped
3 tablespoons flour
1 1/4 pints beef stock
1/4 pint thin cream
Salt
Pepper
Pinch of grated nutmeg
Little thick cream
1 tablespoon chopped parsley
Directions
Heat the oil in a pan, then add the butter.
Add the onions and cook until tender, then add the mushrooms and cook for 3 minutes.
Blend in the flour and cook for 1 minute.
Gradually add the stock, stirring.
Bring to the boil then simmer for about 5 minutes until thick and smooth.
Add the thin cream, seasoning and nutmeg and simmer for 3 minutes.
Finally stir in the thick cream and parsley.
Add the onions and cook until tender, then add the mushrooms and cook for 3 minutes.
Blend in the flour and cook for 1 minute.
Gradually add the stock, stirring.
Bring to the boil then simmer for about 5 minutes until thick and smooth.
Add the thin cream, seasoning and nutmeg and simmer for 3 minutes.
Finally stir in the thick cream and parsley.
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