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1 onion, chopped
3 tbsp butter
454g mushrooms, cleaned and sliced
3 tbsp flour
1/2pt milk, mixed with a carton of double cream
salt and pepper
parsley to garnish
Gently cook the onion in the butter until soft - not browned and then add the sliced mushrooms. Continue to cook gently for a few minutes.
Remove from the heat and add the flour, stirring well. Add the milk and cream mixture and mix throughly.
Return to the heat and bring to the boil. Simmer gently for around 10 - 15 minutes or until the mushrooms are cooked.
Blend until smooth in a liquidiser and season to taste.
Serve hot with crispy croutons.
I also like to add a knob of butter towards the end of cooking to add even more flavour, but some people might think this makes it a bit too greasy - it's up to you!
You can make this soup more chunky by not liquidisng for as long.
Enjoy!
DDL
PS Nick - my mum isn't Mrs Baxter!
3 tbsp butter
454g mushrooms, cleaned and sliced
3 tbsp flour
1/2pt milk, mixed with a carton of double cream
salt and pepper
parsley to garnish
Gently cook the onion in the butter until soft - not browned and then add the sliced mushrooms. Continue to cook gently for a few minutes.
Remove from the heat and add the flour, stirring well. Add the milk and cream mixture and mix throughly.
Return to the heat and bring to the boil. Simmer gently for around 10 - 15 minutes or until the mushrooms are cooked.
Blend until smooth in a liquidiser and season to taste.
Serve hot with crispy croutons.
I also like to add a knob of butter towards the end of cooking to add even more flavour, but some people might think this makes it a bit too greasy - it's up to you!
You can make this soup more chunky by not liquidisng for as long.
Enjoy!
DDLPS Nick - my mum isn't Mrs Baxter!
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