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MUSHROOM AND GARLIC SOUP

Submitted by  11 June 2009

 
 
 
 

Ingredients

225G BUTTON MUSHROOMS,CRUSHED CLOVE OF GARLIC,50G BUTTER,3 TBLSPNS FLOUR,700ML HOT VEG STOCK,JUICE OF 1/2 LEMON,150ML DOUBLE CREAM,2 TBLSPNS CHOPPED PARSLEY,SALT AND PEPPER,FRESHLY GRATED NUTMEG,,

Method

Thinly slice a few mushrooms and finely chop the rest. Melt the butter in a thick bottomed saucepan, add the flour, and cook for 2-3 minutes, stirring constantly until the flour is cooked through. Gradually add the hot stock and bring to the boil stirring vigorously. Add the chopped mushrooms, garlic and lemon juice to the pan and cook for 5 minutes. Whizz the soup in the blender until smooth. Return to a clean pan. Add the cream, parsley and sliced mushrooms. Season and add nutmeg. Gently heat for about 20 minutes.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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