Cream of Mushroom Soup
Cream of Mushroom Soup, with an Italian twist - so much better than the store bought one!
– 9 oz. mushrooms
sliced (I use 170 gms – 6 oz. of button mushrooms and 80 gms – 3 oz. of frozen porcini mushrooms)
– 2 tbsp butter
– 2 cups chicken stock
or vegetable stock
– 1 cup cream
salt and pepper to taste
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.
Add the chicken stock and stir.
Melt the remaining tablespoon of flour in the cream and add the cream to the soup. Mix until incorporated.
Add salt and pepper and cook for 5-8 minutes, stirring frequently.
Serve hot with some chopped parsley (optional).