Wendy's Mushroom Soup
1 hour 5 minutes
This recipe has become a big hit in my family and extended friends and you can guarantee one serve will not be enough.
notsobendywendy
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Ingredients
Serves: 4
- 1 small onion, finely chopped
- 50 g butter
- 275g fresh mushrooms, finely sliced
- 50g plain flour
- 500ml chicken stock
- 2 teaspoons of lemon juice (optional but does make a difference to flavour)
- 250ml milk
- salt and pepper to taste
- parsley to garnish if desired
Directions
Preparation:30min ›
Cook:35min ›
Ready in:1hour5min
- Melt butter in a pan a fry the onions gently for 5 minutes until soft but not coloured.
- Add mushrooms and cook gently, stirring for 5 minutes.
- Stir in the flour and cook the mix for 1 minute, stirring occasionally.
- Remove from heat and gradually stir in the chicken stock.
- Bring to boil, stirring, until the soup is thick.
- Stir in the lemon juice and milk.
- Season well with salt and pepper.
- Cover and simmer for 25 minutes but stir occasionally and keep a close eye on it that it doesn't boil over.
- Garnish with parsley and serve.
Tip
To freeze, allow soup to cool and pour into lidded containers. Use within 6 months. To store in the fridge, cover and use within 2 days. This soup serves 4 people and takes about 15 to 30 minutes to prepare.
