On the menu: Creamy mushroom soup
June Graham
Monday, September 22, 2014
A recipe full of Vitamin D from Cowgate Under 5s
Creamy Mushroom Soup
Ingredients
- 100g butter
- 2 onions, finely chopped
- 700g Portobello mushrooms, sliced
- 2 pints vegetable stock [if using stock cubes, use a low salt variety]
- 3 pints milk
- 85g p0lain flour
- 2tsps Worcestershire sauce
- Seasoning to taste
- Single cream to swirl on top
Method
Melt half of the butter in a pan and add the onions. Cook until golden, then add mushrooms. Pour in the stock and cook for 15 minutes.
In another large pan, melt the rest of the butter and add the flour. Cook for a minute and remove from heat. Gradually add in the milk, stirring thoroughly between each addition.
Pour into the pan of mushrooms and mix together.
Blend until smooth. Reheat the soup and serve with a swirl of single cream.
