Mushroom soup

4 servings Prep: 10 mins, Cooking: 15 mins
Rate this recipe


By Food24 December 31 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (8)

500 g button mushrooms
1 onion — chopped
30 ml fresh chillies — 573
750 ml water
250 ml milk
1 stock cube — beef or chicken
3 tbsp flour
25 g parmesan cheese — grated
Tap for ingredients
Tap for ingredients

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!



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.