Cream of mushroom soup

Cream of mushroom soup from a tin just does not do it for me and this recipe is easy, quick and tastes so good it’s worth printing and keeping in your collection. It’s a thick creamy mushroom soup that will warm up your winters around the table. (4 people)

What you need

1 large onion grated
3 heaped tablespoons butter about 50g
500g mushrooms (2/3 chopped and 1/3 sliced)
80ml flour
1 liter hot water
2 vegetable stock cubes
Juice of 1/2 a small lemon
salt black pepper
125ml cream

The process

In a pot on a medium heat melt the butter and gently cook the onions until they are soft.

Add about 2/3 of the mushrooms and cook for 2 minutes until softened.

Sprinkle the flour over the onion and mushrooms and stir unril mixed together uniformly.

Dissolve the stock cubes in the water and add to the mixture along with the rest of the mushroom and the lemon juice and simmer, stirring constantly until the mushroom slices are soft.

Now add the cream, stir to combine, taste and season to your liking then remove from the heat. Stir for another 30 seconds and serve.

Have it as a starter with the buttefly lamb or the chicken schnitzels.