Cream Of Mushroom Soup
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
- Servings: 4
- 4 cups button mushrooms
- 1 tablespoon sunflower oil
- 3 tablespoons butter
- 1 small onion, finely chopped
- 1 tablespoon flour
- 1 3/4 cups vegetable stock
- 1 3/4 cups milk
- 1 pinch dried basil
- 2 -3 tablespoons cream
- salt
- freshly ground black pepper
- fresh basil leaf, to garnish
Recipe
- 1 pull the caps away from the mushroom stalks.
- 2 finely slice the caps and chop the stalks, keeping the 2 piles separate.
- 3 heat the oil and half the butter in a heavy based saucepan and add the chopped onion, mushroom stalks and 1/2-3/4 of the sliced mushroom caps.
- 4 fry about 1-2 minutes, stirring frequently, and then cover and sweat over a gentle heat for 6-7 minutes, stirring occasionally.
- 5 stir in flour and cook for 1 minute.
- 6 gradually add the stock and milk to make a smooth, thin sauce.
- 7 add the basil, and season with salt and pepper.
- 8 bring to the boil and then simmer, partly covered, for 15 minutes.
- 9 allow to cool slightly and then pour into a food processor or blender and process until smooth.
- 10 melt remaining butter in a heavy based frying pan, and fry the remaining mushrooms over a gentle heat for 3-4 minutes until they are just tender.
- 11 pour soup into a large clean saucepan and stir in sliced mushrooms.
- 12 heat until very hot but not boiling and add salt and pepper to taste.
- 13 add the cream.
- 14 serve at once garnished with the basil leaves.
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