MUSHROOM SOUP

SERVES ER 4 PREP 10 MINS COOK 15 MINS

25g unsalted butter

2 tbsp olive oil

2 garlic cloves, crushed

1kg1 button mushrooms, stalks removed, finelyfi sliced

¼ cup plain flour

1 litre chicken stock (or vegetable stock for vegetarian option)

¼ tsp finely ground white pepper

½ tsp salt

¼ cup thickened cream

1 In a large, heavy-based pot, heat butter and oil over a medium heat. Add garlic and gently saute until tr translucent, soft and fragrant.

2 Add mushrooms and stir through. Increase heat a and saute until mushrooms are soft and brown. This w will take about 10 minutes – the mushrooms firstly w will take up all the moisture from the oil, then t they will exude their own juices, and eventually t those evaporate and mushrooms will start to brown. T This is the point you want to reach before proceeding.

3 Add flour and stir well. Add stock, about ½ cup at a time, stirring continuously. When all the stock is added, bring to simmer and cook 2-3 minutes. Remove from heat, season with pepper and salt, and finish with the cream.