Mushroom soup

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A traditional Eastern European starter and a family favourite for the Christmas Eve dinner when meat is not on the menu. It’s usually followed by a fish dish ending with cake.
Serves  4

Approx time:  30 mins
Difficulty:        Easy

¾ lb Mushrooms – whole or chopped in half if large
½ – ¾ pint -Chicken stock (or one cube)
1 finely chopped onion
1 oz butter
½ pint of milk
1 dessertspoon of Soy sauce

Fry onions gently in the butter till soft (but not brown)
Add mushrooms and chicken stock and bring gently to the boil.
Simmer for 15 minutes.
Allow to cool.
Liquidise with the milk (added in stages) and add soy sauce.
Season to taste.
Re-heat in saucepan.

© Lesley Prekopp

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