Mushroom Soup
Over a year ago
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Ingredients
- 500g Mushrooms
- 90g Butter
- 2 Medium onions (chopped)
- 1 clove Garlic (crushed)
- 2 tbsp Plain flour
- 1 litre Chicken or Vegetable Stock
- 1 Bay leaf
- 125ml Cream (optional)
- Salt and Pepper
Accompaniment
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Method
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1
Start by cleaning the mushrooms with a damp cloth and chop.
Now, heat up the butter in a medium pan and cook the garlic and onions until they're soft but not browned. This should take five to six minutes.
The next step is to add the mushrooms, and cook over a high heat for 3 minutes whilst stirring constantly.
Sprinkle the flour over the mushrooms, mix well to combine.
Pour in the hot chicken stock and bring to the boil. Add the bay leaf and simmer for 10 minutes.
Remove the bay leaf and leave the soup to cool for a few minutes.
Blend with hand blender or processor until smooth, it may be necessary to do this in two batches.
Season with salt and pepper and reheat until boiling.
Stir in the cream.....although this is not necessary as it is just a nice without
Serve and eat!
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