This is the best mushroom soup ever well I think so any way!!
As the weather is getting a little cooler in the evenings this does the trick to warm you up.
1lb (454kg) Portobello Mushrooms chopped
2 cups vegetable stock (hot) I use continental stock pots one little pot makes the 2 cups just dissolve one stock pot in 2 cups of boiling water
2 onions chopped small pieces
2 cloves garlic chopped
2 tbs Plain Flour
Cream to server (optional)
I took some pictures to show starting from top left.
Fry the onions, garlic & butter in a large pan stir for a few minutes to glaze.
Add chopped mushrooms & cook for 4 min's keep stirring
Add flour & stir it through
Add hot stock & stir
Cook on stove for 15mins (don't boil) & stir a few times.
I normally leave to stand for 5 mins then put my hand held whisk through just to make sure all the soup is smooth then heat through & serve with some cream (optional)
I also warm a crusty loaf with a sprinkling of Parmesan cheese over the top in the oven for a few minutes, tasty to dip this is one of my favourite soup recipes hope you enjoy it as much as I do, it makes about 4 bowls, I will be enjoying it tonight.
Lainey :) x
Images: Calico Child