Mushroom Soup (4)

A recipe from Jane Grigson’s ” Vegetable Book”.

Mushroom Soup (4)
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    Mushroom Soup (4)
    Print Recipe
      Ingredients
      Servings:
      Instructions
      1. Chop the mushrooms coarsely and sprinkle with the lemon juice.
      2. Melt the butter in a saucepan and gently cook the onion and garlic until soft.
      3. Stir in the mushrooms and then the flour. Continue to cook for a couple of minutes.
      4. Gradually stir in the stock, then simmer for 10-15 minutes. Season with salt and pepper, then liquidise.
      5. Check the seasoning. Pour in the cream and warm through on a low heat without boiling. Serve immediately.
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