Cream of Mushroom Soup

 (recipe from a cooking book)

Serves 4

Ingredients:

• 275 gr / 10 oz button (white) mushrooms
• 15 ml / 1 tbsp sunflower oil
• 40 gr / 1 1/2 oz/ 3 tbsp butter
• 1 small onion, finely shopped
• 15 ml/ 1 tbsp plain (all-purpose) flour
• 450 ml/ 3/4 pint/ scant 2 cups vegetable stock
• 450 ml/ 3/4 pint/ scant 2 cups milk
• a pinch of dried basil
• 30-45 ml / 2-3 tbsp single (light) cream (optional)
• salt and ground black pepper
• fresh basil leaves, to garnish

Step One

 Separate the mushrooms caps from the stalks. Finely slice the caps and finely chop the stalks.

Step Two

 Heat the oil and half butter in a heavy pan. Add the onion , mushroom stalks and about 3/4 of the mushroom caps. Fry for about 1-2 minutes, stirring frequently, then cover and sweat over gentle heat for 6-7 minutes, stirring from time to time.

Step Three

 Stir in the flour and cook for about 1 minute. Gradually add the stock and milk, to make a smooth, thin sauce. Add the dried basil, and season to taste. Bring to the boil and simmer, partly covered, for 15 minutes.

Step Four

 Pour into a food processor or blender and process until smooth.

Step Five

 Melt the rest of the butter in a frying pan and fry the remaining mushroom caps gently for 3-4 minutes until they are tender.

Step Six

 Pour the soup into clean pan and stir in the fried mushrooms. Heat until very hot and adjust the seasoning. Add the cream, if used.

Step Seven

 Sprinkle with fresh basil leaves and serve hot.


Variation: Chestnut or field (portabello) mushrooms may be used instead of button (white) mushrooms. They give a fuller flavor but turn the soup brown.

ENJOY!!!!