Hearty Mushroom Soup
|Butter||1 1⁄2 Ounce (3 Tablespoon / 40 Gram)|
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm)|
|Mushrooms||1 1⁄2 Pound, peeled / wiped and sliced (10 Cups / 750 Gram)|
|Boiling chicken stock||1 Pint (2 1/2 Cups / 575 Milliliter, Broth)|
|Tomatoes||4 Ounce, peeled and chopped (1/2 Cup / 100 Gram)|
|Freshly ground black pepper||To Taste|
Put the butter in a large pot and cook for 1 minute. Add the onion and garlic, whole, cover with vented cling film (plastic wrap) and cook for 1 minute.
Stir in the mushrooms, add a few spoonfuls of the chicken stock (broth), cover and cook for 4 minutes, stirring once.
Remove the garlic, add the tomatoes and pour on the rest of the chicken stock (broth). Cover and cook for 4 minutes.
Season to taste, add the nutmeg and serve.