Mushroom soup! One of my market finds inspired me to make this soup for tonight’s dinner. I have also used a bit of truffle infused olive oil to give it an even richer taste.
This recipe was given to me in 1981! It is absolutely delicious!
1 big onion cut up
1 big clove of garlic
1 – 2 teaspoons lemon juice
punnet of mushrooms
600 ml chicken or veggie stock
salt and pepper
Fry onion and garlic in marg
Chop about 3/4 of the mushrooms add to the onion and fry until soft.
Add the flour and mix well
Add the stock slowly and bring to the boil.
Season and simmer for about 15 min.
Remove from heat and blitz it till smooth.
Now add rest of mushrooms(chopped) and milk into the mixture
Bring to the boil and simmer for about 10min
Add lemon juice and cream and stir well