Ingredients
Method
Heat the butter or oil in a saucepan. Add the onion and mushrooms, cover and cook gently for 5mins. Stir in the flour and cook for a further 2mins. stirring constantly. Remove from the heat and very gradually add the chicken stock, then return to the heat and bring to the boil continuing to stir. Add the seasonings, lower the heat, half cover and simmer gently for 20mins. Before serving, remove the bay leaf and adjust the seasoning. Stir in the cream to taste, and top each bowl of soup with a good sprinkle of chopped parsley. Enjoy!
The Tidy Cook
- 1 small onion, peeled and finely chopped
- 250 g mushrooms, cleaned and finely chopped
- 2 x 15 ml spoons of flour
- 1.25 Litres chicken stock
- Butter or oil for frying
- A pinch of nutmeg
- 1 bay leaf
- Salt and freshly ground black pepper
- To Serve : 150—300 ml fresh single cream, and fresh chopped parsley
Method
Heat the butter or oil in a saucepan. Add the onion and mushrooms, cover and cook gently for 5mins. Stir in the flour and cook for a further 2mins. stirring constantly. Remove from the heat and very gradually add the chicken stock, then return to the heat and bring to the boil continuing to stir. Add the seasonings, lower the heat, half cover and simmer gently for 20mins. Before serving, remove the bay leaf and adjust the seasoning. Stir in the cream to taste, and top each bowl of soup with a good sprinkle of chopped parsley. Enjoy!
The Tidy Cook
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