Ingredients500g fresh button mushrooms
3 Tbsp light olive oil 3 Tbsp butter 2 medium onions 1 Tbsp barbeque spice 1 tsp dried parsley 1 tsp dried thyme 1 Tbsp finely chopped garlic 4 Tbsp self-raising or cake flour or White Onion Soup Mix 1l chicken stock 500ml fresh cream 1 tsp salt ½ tsp white pepper ½ tsp nutmeg freshly ground black pepper |
MethodRemove the stalks from the mushrooms and shred into a small bowl.
Slice the mushrooms and set aside. Peel & dice the onions. In a large frying pan on a high heat, melt the olive oil & butter and fry the onion until soft & golden brown. Add the barbeque spice, parsley, thyme, garlic & mushrooms (shredded stalks & slices) and stir-fry until the mushrooms are soft. Stir in the flour and cook for 1 min. Add the chicken stock & heat while stirring. Stir in the cream, salt, pepper & nutmeg. Bring to a gentle boil, turn down the heat and simmer for 5 mins. To serve, pour the soup into heated soup bowls and garnish liberally with ground black pepper. |
Use White Onion Soup Mix to thicken the soup - not flour.
Serving Suggestions
* Serve with fresh bread, Chicken Liver & Mushroom Paté & cheese
* Serve as a starter for 4 people.
* Serve as a starter for 4 people.
