UA-121975756-1 Mushroom Soup | Carte-du-vin | England
  • Instagram - Black Circle

©2018 by carte-du-vin. Proudly created with Wix.com

Cream of Mushroom Soup

  • 2 oz butter

  • 1 onion finely chopped

  • 10oz of mushrooms

  • 2oz Plain Flour

  • 1 pint good quality stock (vegetable or chicken)

  • 2 teaspoon lemon juice

  • ½ pint milk

  • 1 tab Dry sherry (optional)

  • 1 tab chopped parsley

  • Seasonings

  • Double cream to taste

 

  1. Melt butter and fry  onion until soft - approx. 10 minutes

  2. Add flour, warm and stir for 2 minutes

  3. Heat stock, add to pan stirring all the time and bring to boil until smooth.

  4. Blend in milk, sherry (if using) & mushrooms.

  5. Cover and simmer for 20 minutes

  6. Add most of parsley and season to taste

  7. Finally add cream bring back to boil and serve in warm bowls sprinkled with rest of parsley.

Paired at tasting evening with La Chataigne Kastanje