Mush­room soup

Olive - - COOK -

30 MIN­UTES | SERVES 8 | EASY

This is a su­per-quick recipe that’s best made with flat mush­rooms, as they have so much more flavour than the but­ton va­ri­ety. You can also sub­sti­tute wild mush­rooms in sea­son. The soup base of this recipe (with­out the stock) is a great way to pre­serve a glut of field mush­rooms. It freezes per­fectly for sev­eral months. To use, just de­frost, add the stock and milk, and then bring to the boil for 3-4 min­utes. Sea­son to taste be­fore serv­ing.

salted but­ter 45g onion Ω large, finely chopped large flat mush­rooms 450g, finely chopped plain flour 25g chicken stock 600ml, hot whole milk 600ml, hot dou­ble cream a dash (op­tional)

• Melt the but­ter in a large pan over a low heat. Toss in the onions, cover with a lid and fry for 10 min­utes or un­til soft and fully cooked.

• Add the mush­rooms to the pan and cook over a high heat for 5-6 min­utes. Now stir in the flour and cook over a low heat for 2-3 min­utes with some sea­son­ing.

• Add the hot stock and milk grad­u­ally, stir­ring all the time. In­crease the heat and bring to the boil. Taste and add a dash of cream, if you like.

PER SERV­ING 126 KCALS | FAT 7.6G SATURATES 4.8G | CARBS 7.1G | SUG­ARS 4.5G FI­BRE 1.2G | PROTEIN 6.6G | SALT 0.4G

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