 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
Method
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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