Cream of Mushroom Soup
4 - 6 servings
I have made this soup since the 60’s it is a great recipe and very easy to make.
Melt butter and fry onion until soft - approx. 10 minutes.
Add flour, warm and stir for 2 minutes.
Heat stock, add to pan stirring all the time and bring to boil until smooth.
Blend in milk, sherry (if using) & mushrooms.
Cover and simmer for 20 minutes.
Add most of parsley and season to taste.
Finally add cream bring back to boil and serve in warm bowls sprinkled with rest of parsley.
You can leave out the sherry but in my opinion that would be a shame as it adds a special flavour to this soup
freshly baked rolls
1 onion finely chopped
280g of mushrooms
60g Plain Flour
500ml good quality stock (vegetable or chicken)
2 teaspoon lemon juice
250ml pint milk
1 tab Dry sherry (optional)
1 tab chopped parsley
Double cream to taste