Mushroom Soup


Special requirements
blender/food processor

500g fresh mushrooms
500ml chicken stock
410g can evaporated milk
75g butter/margarine
30g cake flour
5ml salt
2ml curry powder
a pinch of pepper

1) Clean the mushrooms with a damp kitchen towel and slice them.
2) Fry the mushrooms in the butter or margarine, until they start to draw water.
3) Add the curry powder to the mushrooms, then stir in the flour and the chicken stock.
4) Allow the mixture to boil for a few minutes.
5) Purée or blend the mushroom mixture.
6) Then add the evaporated milk, salt and pepper and bring to the boil.
7) Serve hot.


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