Cream of Mushroom Soup 

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Light creamy mushroom soup for a comforting home-cooked meal.

Ingredients:

1 Tbsp butter

1 Tbsp extra light olive oil

1 red onion, finely chopped

2 cloves garlic, crushed

600 g cup mushrooms, sliced

1/3 cup plain flour

4 cup chicken stock, reduced-salt

1/2 cup extra light cream

1/3 cup chopped flat-leaf parsley

1 salt and freshly ground black pepper

Directions:

Oil & melt the butter in a large saucepan. Add the onion and garlic and cook, stirring often, for 3-4 minutes or until soft. Add the mushrooms and cook, stirring occasionally, for 10 minutes or until mushrooms are tender. Remove ¼ cup of mushrooms.

Add the flour to remaining mushrooms and cook, stirring for 2 minutes. Gradually add stock, stirring constantly until all the stock has been added. Bring to the boil. Reduce heat to medium-low and cook, uncovered for 10 minutes.

Remove from the heat, process to desired consistency. Return to the saucepan. Stir in the cream and parsley. Heat soup until hot, do not allow to boil. Season with salt and pepper, ladle into bowls and serve topped with reserved mushrooms.

Author:

Fresh Finesse

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