Zuppa Di Funghi
|Garlic||2 Clove (10 gm), chopped|
|Flour||3 Tablespoon (Leveled)|
|Warm chicken stock/Broth||3⁄4 Pint|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Grated nutmeg||1 Teaspoon|
Heat the butter in a saucepan.
Add the garlic and mushrooms and fry gently for 5 minutes, turning all the time.
Stir in the flour, then gradually blend in the warm stock or broth, followed by the milk.
Bring to the boil, stirring.
Simmer for 5 minutes, then season to taste with salt and pepper and stir in the parsley.