Benefit as much as possible from mushrooms with this encouraging mushroom soup formula made with cream, onions, and garlic. Serve for lunch or as a starter with hard bread.
2 medium onions, generally slashed
1 garlic clove, squashed
500g mushrooms, finely slashed (chestnut or catch mushrooms function admirably)
2 tbsp plain flour
1l hot chicken stock
1 narrows leaf
4 tbsp single cream little bunch level leaf parsley, generally slashed, to serve (discretionary)
Warmth the margarine in a large saucepan and cook the onions and garlic until delicate however not browned, around 8-10 mins.
Include the mushrooms and cook over a high warmth for another 3 mins until relaxed. Sprinkle over the flour and mix to consolidate. Pour in the chicken stock, carry the blend to the bubble, at that point include the narrows leaf and stew for another 10 mins.
Evacuate and dispose of the sound leaf, at that point expel the mushroom blend from the warmth and rush utilizing a hand blender until smooth. Gently warm the soup and mix through the cream (or, you could freeze the soup at this stage – essentially mix through the cream when warming). Dissipate over the parsley, on the off chance that you like, and serve.