Basic Mushroom Soup
|Butter||2 Ounce (50 Gram)|
|Spring onions||2 , finely chopped|
|Mushrooms||8 Ounce, sliced|
|Chicken stock||10 Fluid Ounce (300 Milliliter)|
|Milk||10 Fluid Ounce (300 Milliliter)|
|Flour||15 Milliliter (1 Tablespoon)|
|Single cream||5 Fluid Ounce (150 Milliliter)|
Melt three-quarters of the butter in a saucepan.
Add the spring onions and mushrooms and fry for 3 minutes.
Pour in the stock and milk, bring to the boil and simmer, covered, for 20 minutes.
Rub through a strainer or puree in an electric blender.
Melt the remaining butter in the rinsed-out pan.
Stir in the flour to form a smooth paste.
Gradually stir in the pured soup and bring to the boil.
Season to taste and stir in the cream.