Name Creamy Mushroom Soup


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* 1 small onion, chopped
* 1 tablespoon
sunflower oil
* 8 oz (225g) mushrooms or mushroom stalks, chopped
* 2 oz (50g) flour
* 1 2/4 pints (750ml) chicken stock
* salt
* freshly ground black pepper
* 1/2 pint (300ml) milk

1. Put the onion into a microproof bowl, measure in the oil and mix well. Cover with a lid or pierced clear film and cook on full power for 5 minutes; add the mushrooms, stir, cover again and cook for a further 3 minutes.
2. Stir in the flour until thoroughly blended, then gradually blend in the stock, stirring well. Stir in the seasoning and cook on full power for 8 minutes, stirring once during cooking.
3. Reduce the soup to a puree in a processor or blender, then return it to the bowl with the milk. Heat on full power for about 5 minutes until piping hot.
4. Taste to check the seasoning, and stir in a little extra milk if the soup seems a little too thick.
5. Turn into a warmed tureen to serve.

Power Level: Full
Cooking Time: 21 Minutes
Serves: 4

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