Recipe: Cream of mushroom soup

Ingredients:

350g fresh button mushrooms, thinly sliced

50g butter

1 onion, finely chopped

1 clove garlic, minced

2 tbsp plain flour

550ml chicken stock soup

150ml UHT milk

Dash of salt and pepper

100ml whipping cream

1 tbsp chopped parsley
Method:

Melt butter in a saucepan. Fry the onion, garlic and mushrooms until soft. Sprinkle flour over and stir briskly. Slowly pour in chicken stock, then milk, stirring continuously to blend.

Bring to a boil then reduce the heat and simmer for 10 to 15 minutes. Add salt and pepper and remove the saucepan from the heat.

Cool slightly then puree contents in a blender or food processor. Put pureed soup into the saucepan and add the cream. Stir well to mix. Reheat the soup over a gentle flame, do not allow to boil. Pour soup out into soup bowls. Garnish with some chopped parsley.

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