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4 tbsp butter
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1 medium size onion
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2 crushed garlic cloves
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1 and 1/2 cups of sliced mushrooms
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4 cups of chicken broth
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2-3 celery sticks
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1 medium sized carrot
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1 tbsp of parsley
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2 tbsp flour
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Salt and pepper
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In a medium deep pan, melt 2 tbsp butter over medium heat. Add onion and garlic and stir until onion becomes yellow. Add mushrooms and stir for 2 minutes.
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Add celery and carrots and stir. Add parsley, broth, salt and pepper and stir. Bring to boil.
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Reduce heat and leave for about 15 minutes.
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In a small saucepan, melt remaining butter. Add flour stirring constantly to avoid making any clumps.
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Add 1 cup of soup liquid over butter and flour mixture and whisk well until consistent.
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Strain the mixture and pour back in soup pan. Whisk soup well until consistent.
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Leave to cook until soup starts boiling and thickening. Take off heat and serve immediately.
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You can add 2-4 tbsp double cream after you take off heat to add taste to the soup.
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