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