CREAM OF MUSHROOM SOUP
1 big onion,finely chopped
2 cloves garlic,finely chopped
375gm fresh button mushrooms or a mixture of oyster
and fresh button mushroom thinly sliced.
2 tbsp plain flour
600ml chicken stock
150ml low-fat milk
Salt and pepper to taste
120ml single cream
Parsley basil or any kind of leafs to garnish.
1. Melt butter in a large saucepan and fry onion,garlic and mushrooms until soft. Sprinkle over flour and stir. Gradually pour over stock and milk stirring to blend. Bring to a slow boil,then reduce heat and simmer covered for 15 mints. Season to taste.
2. Stir in haft the cream. Remove from the heat cool a little,then puree in a blender. Return pureed soup to the saucepan and reheat gently. Stir in remaining cream. Spoon into individual soup bowls. Sprinkle with any garnish you like. Serve with rolls.