Mushroom Soup

Serves: 4

Ingredients

  • 225g Mushrooms
  • 50g Butter
  • 1 tbsp Parsley, chopped
  • Seasoning
  • 25g Butter
  • 2 tbsp Flour
  • 500ml Milk, Hot

Method

Wipe the mushrooms and chop finely.

Cook gently in 50g butter for about 10 mins.

Add the parsley and season.

Make a simple bechamel sauce: Melt the remaining butter, cook the flour in it for 2 mins and gradually add the hot milk, stirring well to incorporate.

Cook for 2 mins, then stir in the mushrooms.

Stir, heat very well and serve.

Tips

If the soup is too thick add extra hot milk.