Creamy mushroom soup

New Zealand Woman’s Weekly - - NOURISH ME -

SERVES 4-6

I love the foresty flavours and creami­ness of this mushroom soup of Mum’s. It’s a clas­sic French recipe that be­gins with a roux and fin­ishes with cream, of course!

2 tbsp but­ter

2 tbsp sun­flower oil

2 onions, finely chopped

250g mush­rooms (I used a mix of brown and white but­ton), finely chopped 2 tbsp plain flour

1.2 litres chicken stock

1 tsp whole­grain mus­tard

Salt and pep­per, to sea­son

150ml cream

Pinch of nut­meg

3 tbsp chopped chives

1 Heat the but­ter and oil in a pot, then gen­tly sauté the onions un­til they are soft but not coloured. Add the mush­rooms and cook gen­tly for about 5 min­utes. Sprin­kle in the flour and con­tinue cook­ing for 1-2 min­utes. Grad­u­ally add the stock and mus­tard, stir­ring un­til al­most boil­ing, then re­duce to a sim­mer un­til thick and smooth. Sea­son with salt and pep­per.

2 Be­fore serv­ing, add most of the cream and nut­meg, then sim­mer for a more few min­utes. 3 Serve with a swirl of the re­served cream and a sprin­kle of chopped chives.

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