Sauté the onions and celery in the oil until soft, then add the mushrooms and fry until also softened.
Remove from the heat and stir in the flour, coating all the veggies.
Place back onto the heat and add the stock, cover and allow to simmer for 10 minutes or so.
Add the cream and heat through. Season with salt and pepper to taste.
Hollow out the bottoms of each roll and fill them with soup. Garnish with fresh parsley.
Put them into a bowl,
after about 4 minutes, the bottom starts to get soggy and may leak,
it's looks cool, but not practical.
Not a fan or ham? Replace with more mushrooms.
Want it thicker? Increase the flour to 50 ml.
Not watching the waste line? Use full fat cream.
Reprinted with the
permission of "Bits of Carey". Visit "Bits of Carey" here for more recipes.