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.