Ingredients
Button mushrooms – 10 nos.
Sunflower oil – 1 tbsp
Butter – 3 tbsp
Onion, finely chopped – 1 small
Cornflour – 1 tbsp
Vegetable stock – 2 cups
Milk – 2 cups
Dried basil – 1 pinch
Cream – 3 tbsp
Salt and pepper powder
Method
Separate the mushroom caps from the stalks. Finely slice
the caps and stalks.
the caps and stalks.
Heat oil and half the butter in a heavy bottomed pan. Add
onion, mushroom stalks, and about three quarters of the mushroom caps. Fry for
about 1-2 minutes, stirring frequently, then cover and sweat over a gentle heat
for 6-7 minutes. Stir in the flour and cook for 1 minute. Gradually add the
stock and milk to make a smooth thin sauce. Add the dried basil and season to
taste. Bring to the boil and simmer covered for 15 minutes.
onion, mushroom stalks, and about three quarters of the mushroom caps. Fry for
about 1-2 minutes, stirring frequently, then cover and sweat over a gentle heat
for 6-7 minutes. Stir in the flour and cook for 1 minute. Gradually add the
stock and milk to make a smooth thin sauce. Add the dried basil and season to
taste. Bring to the boil and simmer covered for 15 minutes.
Cool the soup slightly and then pour into a blender and
process until smooth. Melt the rest of the butter in a frying pan and fry the
remaining mushroom caps gently for 3-4 minutes until they are just tender.
process until smooth. Melt the rest of the butter in a frying pan and fry the
remaining mushroom caps gently for 3-4 minutes until they are just tender.
Pour the soup into a soup dish and stir into fried
mushroom. Heat until very hot and adjust the seasoning. Add the cream if using.
Serve sprinkled with salt and pepper.
mushroom. Heat until very hot and adjust the seasoning. Add the cream if using.
Serve sprinkled with salt and pepper.