About this recipe:This delightful cream of mushroom soup is a lovely starter and can be made with mushrooms of your choice, so feel free to experiment!
3 small onions, finely chopped
675g mushrooms, sliced
1.2L vegetable stock
85g plain flour
2 teaspoons soy sauce
salt and pepper, to taste
chopped fresh parsley, to taste
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Method Prep:10min › Cook:30min › Ready in:40min
Melt half of the butter in a saucepan, add the chopped onions and cook until golden. Add the mushrooms and then the stock and cook gently for 15 minutes.
In a small saucepan, melt the remainder of the butter and add the flour, cook for 3 minutes. Remove from the heat and with a hand held liquidiser, gradually add the milk and the mushrooms and stock together with the soy sauce. Blend until smooth. Return to the heat and warm through. Season and serve with chopped fresh parsley.
Cooked this but couldn't understand how u'd be able to mix the roux into a small saucepan. My husband ended taking over cooking it by slinging the roux into the main stock and blended it for over 10 minutes whilst it was cooking on a slow heat and mixing it all the while. Fantastic taste and daughter wolfed down nearly 2 bowls of it (she's only 7). Hence 5 stars - 06 Mar 2016