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Mushroom Soup


250 g mushrooms, cleaned and sliced
30 g butter or margarine
1 small onion, thinly sliced
1 ½ tablespoons flour
250 ml of milk
500 g of vegetable stock
Salt and pepper


Melt the butter for 1-2 minutes at 350 W in a microwaveable dish.
Add the mushrooms and onion, then cook for 8-10 minutes at 750 W; stir halfway through cooking.
Add the flour and stir.
Add the stock, continuing to stir.
Cook at 750 W for 6-7 minutes, stirring twice; add the milk and stir.
Cook at 750 W for 3-4 minutes. Mix well and serve.

An extra special touch: Garnish with chopped fresh parsley and serve with toasted bread.

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