Cream of Mushroom Soup

INGREDIENTS:

• 3 T butter or margarine
• ½ medium onion (optional) – finely chopped
• 300g fresh mushrooms, washed and chopped
• salt & black pepper
• 1 litre chicken stock
• 1 t mixed herbs
• 3 T butter or margarine
• 50-70 ml plain flour
• 1 cup milk

METHOD:

1. Heat the butter in a saucepan
2. Sauté the onions in the butter until soft.
3. Add the mushrooms and fry for 3 minutes, until soft. Add salt and pepper to taste.
4. Add 1 cup of the stock, and puree in a blender or use a hand held blender.
5. Return to the saucepan and add the remaining stock and mixed herbs.
6. Increase heat until boiling point. Reduce heat and simmer.
7. In another saucepan, melt the butter and add in the flour, using a whisk to reduce any lumps.
8. Gradually add some of the milk and keep whisking. Allow it to heat up and thicken.
9. Repeat the process of mixing in the milk until all the milk has been added.
10. Begin adding the mushroom mixture to the white sauce and continue to whisk. Add the mixture in increasing amounts until all of it has been mixed in.
11. Allow the soup to simmer for a few more minutes
12. Add salt and pepper to taste.

Serve with a garnishing of fresh cream and chopped parsley.

* use a larger proportion of mushrooms for a stronger mushroom taste.

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