4 January 2012

Quick mushroom soup

For 4 people

500 grams of mushroom

1 litre of stock (you can use vegetable stock)

half onion

one clove of garlic (if you like it)

2 table spoons of plain flour

salt and pepper

2 table spoons of Olive oil, 20 grams of butter

In a saucepan, add the olive oil and the butter and melt for few minutes, then add the onion (roughly chopped) and the garlic (chopped as well)

Leave on the heat for 3-4 minutes, stirring continuously until the onions soften

Add the chopped mushrooms, stir, add salt and pepper and cover for 5 minutes (stirring from time to time)

In the meantime, boil 1 litre of water to make the stock (you can use the stock cubes)

Add the flour to the mushrooms and stir, so they are completely coated

Cook away the flour for 2 minutes, stirring

Add ¾ of the stock (reserving some for later, in case you want to add some more)

Place the lid and cook for further 20 minutes at low heat.

After 20 minutes, blend the soup (be careful, it can spill and it is very hot), taste it and add salt or pepper at your like

If you think the soup is too thick, you can add some of the stock you left behind



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