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Cream of Mushroom Soup
Cream of Mushroom Soup, with an Italian twist - so much better than the store bought one!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Ingredients
- 250 gms – 9 oz. mushrooms sliced (I use 170 gms – 6 oz. of button mushrooms and 80 gms – 3 oz. of frozen porcini mushrooms)
- 2 tbsp onions chopped
- 2 garlic cloves chopped
- 30 gms – 2 tbsp butter
- 3 tbsp flour
- 500 ml – 2 cups chicken stock or vegetable stock
- 250 ml – 1 cup cream
- ¼ tsp nutmeg grated
- ½ tsp salt and pepper to taste
- Parsley optional
Instructions
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Gently fry off the chopped onion and garlic in the butter. When they are soft, add the sliced mushrooms and mix well. Add 2 tablespoons of flour and mix well.
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Add the chicken stock and stir.
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Melt the remaining tablespoon of flour in the cream and add the cream to the soup. Mix until incorporated.
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Add salt and pepper and cook for 5-8 minutes, stirring frequently.
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Serve hot with some chopped parsley (optional).