Glyphs & Graphs

Wild mushroom soup

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Ingredients

  • 50g butter
  • 2 medium onions, finely chopped
  • 2 garlic cloves, crushed
  • 225g chestnut mushrooms, sliced
  • 2 dessertspoons plain flour
  • 900ml chicken/vegetable stock (preferably Maggi)
  • 2 dessertspoons finely chopped fresh flat leaf parsely
  • 225ml double cream

Method

  1. Melt the butter in a saucepan, add the onions and garlic, then cover and cook gently for 10 minutes, without browning.
  2. Add the chestnut mushrooms and cook for a further few minutes
  3. Stir in the flour and cook for 2 minutes. Gradually add the stock.
  4. Cover, bring to the boil, then simmer gently for 20 minutes until the vegetables are tender
  5. Add the parsley, then blend until smooth. Stir in the cream and reheat gently. Season to taste and serve.

Enjoy!

Hello, good people!

I’m Dan

Welcome to Glyphs & Graphs – my little corner of the internet.

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