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Mushroom soup
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients:
40g (2 tbsp) butter
500g mushroom flats, thinly sliced
40g (1/4 cup) plain flour
500mls (2 cups) vegetable liquid stock
500mls (2 cups) water
82.50 ml choppedfresh continental parsley
4bread rolls, to serve
Instructions:
In a large saucepan over medium heat, melt the butter and olive oil until bubbling. Stir in the mushrooms and cook for 10 minutes until softened. Add the flour and cook for 1 minute. Slowly pour in the stock and water while stirring constantly until fully incorporated.
Bring to a vigorous boil while stirring constantly.
Lower the heat to medium-low and cover the pot to let it simmer gently for 10 minutes. Remember to stir occasionally. Once the time is up, mix in the fresh parsley and generously season with salt and pepper to enhance the flavors.