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Mushroom Soup

Name: Mushroom Soup
Yield: 4
Ingredients: 20g Butter; 20g Flour; 1 Large onion, finely diced; 2 Garlic cloves, crushed; 1 White wine stockpot (Optional); 600g Flat capped mushrooms, roughly chopped; 1Litre Chicken or veg stock stock; 200ml low fat milk

A simple classic soup that can be enjoyed any time of year. You won’t be disappointed with the most comforting soup recipe there is.

Level	easy
Serves	4
Bites	1

Ingredients

20g Butter

20g Flour

1 Large onion, finely diced

2 Garlic cloves, crushed

1 White wine stockpot (Optional)

600g Flat capped mushrooms, roughly chopped

1Litre Chicken or veg stock stock

200ml low fat milk

Method

In a large casserole pot, add the butter, onions and garlic and cook over a very low heat for 10 minutes, or until the onions are very soft. Add in the chopped mushrooms and crank up the heat. Cook for 5 minutes until nice and soft. Turn down the heat, add the flour and stir for 2-3 minutes. Add in the stock, milk and white wine stockpot if using. Bring to a simmer and once you are happy with the consistency, blitz in a food processor or blender. Add a little dash of low fat cream, or truffle oil, and some fresh herbs like thyme or snipped chives if desired. Serve with crusty bread.