Mushroom soup
Meals
Take full advantage of mushrooms with this consoling mushroom soup recipe made with cream, onions and garlic. Serve for lunch or as a starter with dry bread
Cooking Ingredients
90g spread
2 medium onions, generally cleaved
1 garlic clove, squashed
500g mushrooms, finely cleaved (chestnut or button mushrooms function admirably)
2 tbsp plain flour
1l hot chicken stock
1 straight leaf
4 tbsp single cream
little small bunch level leaf parsley, generally cleaved, to serve (discretionary)
Cooking Direction
Stage 1
Heat the margarine in an enormous pan and cook the onions and garlic until delicate yet not sautéed, around 8-10 mins.
Stage 2
Add the mushrooms and cook over a high intensity for one more 3 mins until relaxed. Sprinkle over the flour and mix to consolidate. Pour in the chicken stock, carry the blend to the bubble, then add the cove leaf and stew for another 10 mins.
Stage 3
Eliminate and dispose of the cove leaf, then, at that point, eliminate the mushroom combination from the intensity and barrage utilizing a hand blender until smooth. Delicately warm the soup and mix through the cream (or, you could freeze the soup at this stage - just mix through the cream while warming). Disperse over the parsley, assuming you like, and serve.