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.
Your soup looks very comforting.
ReplyDeleteI 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.
ReplyDeleteA bowl of that soup would really hit the spot right about now. :)
ReplyDeleteI too love cooking from the fridge and pantry. This soup is perfect for our wintry nights.
ReplyDelete