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Cream of Mushroom Soup  Veg HT  SP  30mins

 

Serves 4      Hot  Vegetarian  Vegetables  Soup  Gluten Wheat Free  Eggless

 

Ingredients

25g/2oz Butter

1 medium Onion, chopped

225g/8oz Fresh Mushrooms, roughly chopped

960ml/32fl.oz. Fresh Vegetable Stock

2 teasp Cornflour
240ml/8fl.oz. Single Cream

Salt and Pepper


Instructions


1. Heat the butter in a large saucepan until melted then add the onion and mushrooms and sauté gently for about 5 minutes, turning from time to time.

 

2.  Add the stock, salt and pepper, bring to the boil then reduce the heat, partially cover and simmer for 15 minutes.


3. Allow to cool a little then transfer to a liquidiser or food processor and process until smooth. You may have to do this in batches. then return the soup to the saucepan.


4. Mix the cornflour with the cream then add the cream mixture to the saucepan, adjust the seasoning if necessary and reheat gently without boiling, until slightly thickened. Serve hot.

 

 

 

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