🍄 Cream of Mushroom Soup

Method

1. Wipe the 400 g mushrooms with a damp paper and slice them; chop the onion, crush the 2 garlic cloves and dissolve the stock cube in the 3 cups of hot water.

2. Melt the 3 tbsp butter in a pot over medium heat and cook the onion for 5 minutes until soft and translucent, then add the garlic for 1 minute.

3. Raise the heat to medium-high, add the mushrooms and stir for 8–10 minutes until they release their liquid, it evaporates and they brown slightly.

4. Sprinkle in the 2 tbsp flour and stir for 1 minute until the mushrooms are coated.

5. Pour in the stock gradually while stirring so no lumps form, and simmer gently over low heat for 15 minutes until slightly thickened.

6. Blend half or all of the soup, depending on the texture you like, and return it to the pot.

7. Add the carton of cooking cream, salt and 1/2 tsp black pepper and heat over low heat for 3 minutes without boiling (thin with the 1/2 cup milk if using if it gets too thick).

8. Ladle into bowls hot and sprinkle with chopped parsley if using.

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