I make this all the time in winter as it is super simple and quick to make but absolutely delicious and healthy...enjoy!
MUSHROOM SOUP
25 g butter
2 onions, peeled and finely chopped
1 kg mixed mushrooms, finely chopped
75 g plain flour
1 litre vegetable stock
600 ml full-cream milk
1 tsp chopped fresh thyme
1.
Melt the butter over a very low heat, add the
onions and cook gently for 10 minutes or until translucent.
2. Raise
the heat, add the mushrooms and season well with salt and pepper.
3. Cook
for 3 minutes or until the juices start to run, then stir in the flour.
4. Lower
the heat and cook, stirring continuously, for about 8 minutes to cook out the
flour.
5. Add
the stock and milk to the mushroom mixture, whisking to avoid lumps.
6. Heat
the soup at just below simmering point for about 10 minutes, stirring
occasionally.
7.
Add the thyme, check the seasoning and serve.
