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Mushroom soup

  • Serves 3

  • Ingredients

    100g/ ¼lb. mushrooms
    15g/ ½ 0z margarine
    half a small onion
    500ml/1pt water
    1 chicken stock cube
    salt and pepper
    1 level tablespoon plain flour or conflour
    125ml/ ¼ milk


    Carefully wash the mushrooms in cold water slice one of them very thinly to use as a garnish, and roughly chop the rest, peel and chop the onion
    m elt the margarine in a pan and gently fry the vegetables for 5 minutes
    add water, stock cube, salt and pepper
    bring to the boil and simmer with the lid on for 25 minutes
    mix the flour with the milk until smooth, pour into the pan and boil for a few minutes
    blend for a few seconds until smooth (or sieve). Check the seasoning

  • Serve in a warm soup tureen, garnished with mushroom slices

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