Mushroom soup


Preparation time: 10 mins
Cooking time: 15 mins
 
 

Ingredients

 
  • 500
    g
    button mushrooms
  • 1
    medium onion (chopped)
  • 30
    ml
    olive oil
  • 750
    ml
    water
  • 250
    ml
    milk
  • 1
    beef or chicken stock cube
  • 3
    tbsp
    flour
  • 25
    g
    parmesan cheese (finely grated)
Servings: Change Serving
 
 

Method

 
Thinly slice the mushrooms. Heat the oil in a heavy based saucepan and fry the onions until golden brown and soft. Add the mushrooms and cook until they start releasing water. Break the stock cube into the 750 ml water and mix well. Add the flour to the mushroom and onion mix and stir - it will form a sticky ball at the bottom of the pan. Cook for 2 minutes while stirring and do not let the mixture catch on the bottom of the pot. Slowly add the milk, stirring all the time to prevent lumps. Add the stock mixture and bring to the boil for 2 minutes (keep stirring). Reduce heat and simmer for a further 8 -10 minutes. Ladel the soup into bowls and sprinkle with parmesan cheese. Serve hot!
 

 

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