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November 15, 2009

Creamy Mushroom Soup

creamy mushroom soupIngredients:

  • 250 g (8 oz) Chestnut Mushrooms, chopped
  • 250 ml (1 cup) semi skimmed milk
  • 25 g (1 oz) butter
  • 25 g (1 oz) plain flour
  • 1 clove of garlic, chopped
  • 500 ml (2 cups) vegetable stock


Put the chopped mushrooms, garlic and stock in a good sized pan and bring gently to the boil. Cover and simmer for 15 minutes. When the mushrooms are tender add the flour and the butter and stir in well until the butter has melted. Pour in the milk and bring the soup back to the boil, stirring all the time. Gently boil for 3 minutes and remove from the heat and blitz with a food processor. Serve immediately.

Other types of mushrooms could be used instead of recommended, just make sure they are fresh.

Makes 2 servings.

Via

Vegetarian Recipes

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