Mushroom Soup recipe
Introduction
This is not just an excellent soup, but can be used as a sauce on juicy grilled steaks. For a sauce halve the recipe, but retain the 2 ml (½t) curry powder and sprinkle generously with black pepper. Garnish the soup with a few slices of fried mushroom, a little thick cream and a sprig of parsley.
Ingredients
500 g fresh mushrooms
75 g butter/margarine (5½ T)
2 ml curry powder (½ t)
30 g cake flour (3 T)
500 ml chicken stock (2 c)
1 tin (410 g) evaporated milk
5 ml Salt (1 t)
Pinch of pepper
Instructions on how to make it
Clean the mushrooms with a damp kitchen towel and slice them. Fry the mushrooms in the butter/margarine, only until they start to draw water. Add the curry powder to the mushrooms, then stir in the flour and the chicken stock. Allow the mixture to boil for a few minutes.
Purée or blend the mushroom mixture. Lastly, add the evaporated milk, salt and pepper and bring to the boil. Serve hot.
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