Mushroom soup

Preparation time: 10 mins
Cooking time: 15 mins


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


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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