Isabel’s Cream of Mushroom Soup

300 gram(s) Chestnut Mushrooms (by HOCKETT7)
1 1tsp Olive Oil
40 grams Butter, unsalted
0.25 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
30 g Plain white flour (UK)
28 gram Vegetable Stock (Knorr Vegetable Stockpot Makes 500mls) (by ASTROCHEF)
500 mL Water, tap
2.5 100ml Acti oat milk

Just enjoy

Heat oil and 1/2 the butter in a pan
Chop opinion and sweat until soft
Wash and chop Mushroom, putting aside a few for decorating
Add mushrooms to the pan and sweat for 6-7 minutes stirring occasionally
Stir in the flour and cook for about a minute
Gradually add the stock and milk to make a smooth, thin sauce
Add salt and pepper and a pinch of dried basil if liked during to the boil and simmer partly covered fo 15 minutes
Allow the Soup to cool and blend until smooth
Fry the remaining mushrooms in the remaining butter for 5 minutes
Pour the soup into a clean pan, heat until hot but not boiling a little cream can be added but I have not included it in the recipe as I don’t use it, the fried mushrooms can now be added and fresh basil leaves

Serving Size: Makes 5 servings

Number of Servings: 1

Recipe submitted by SparkPeople user ISABELHOP1.