Sunday, 15 December 2019

Mushroom Soup


Carole's Chatter: Mushroom Soup

Am still trying to use up some milk, so I made a milk based soup.

Ingredients:

Baby button mushrooms
Couple of slices of red onion
Lots of butter plus a little olive oil
1 tablespoon of flour
500ml full fat milk
Lightly dried basil
Pepper
Chicken stock concentrate
Squeeze of lemon juice
Garnish – chopped parsley

Method:

Gently melt your butter on low in your soup pot

Chop your onion finely and add to the pot

Thinly slice your mushrooms and add them too.

Now for the difficult bit – patience – you need to let the mushrooms cook away for at least an hour – they need to start browning before you go any further.

Add flour and stir – don't panic if it doesn't start to thicken – it will when you add the milk.

Warm your milk to lukewarm.

Add a couple of spoonful's of milk and stir vigoroulsly.  This is the only bit that can go wrong – if you add too much or don't stir enough you might end up with lumps.

Add your stock concentrate and then the rest of the milk a bit at a time.

Add the basil.  Pepper to your taste.  Check whether you need to add any salt.

A squeeze of lemon juice and a garnish of chopped parsley and you are done.

4 comments:

  1. I love to cook best when I'm trying to use up something. I couldn't have gone from milk to mushroom soup, though you make it sound easy. With these directions, I think I could do it.

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  2. A bowl of that soup would really hit the spot right about now. :)

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  3. I too love cooking from the fridge and pantry. This soup is perfect for our wintry nights.

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