Cream of Wild Mushroom
- 250 g portabella mushrooms
- 250 g fresh button mushrooms
- 30 g butter
- 1 medium onion (chopped)
- 1 bay leaf
- 2 teaspoons instant minced garlic
- 2 tablespoons plain flour
- 1 liter vegetable stock
- Clean mushrooms & cut them into small pieces.
- Blend well.
- Heat pot & melt butter.
- Add garlic & onions & sauteed till fragrant.
- Add mushrooms & bay leaf & fry for about 3 mins over gentle flame.
- Add flour & stir in stock.
- (Adjust the amount of flour according to your preference of thickness).
- Simmer for 10 mins & stir in wine.
- Remove bay leaf before serving.
- Garnish with slice mushrooms & chopped parsley.
- What about transferring the soup into 6 coffee or tea cups instead of the usual soup bowls?
portabella mushrooms, fresh button mushrooms, butter, onion, bay leaf, garlic, flour, vegetable stock
Taken from www.food.com/recipe/cream-of-wild-mushroom-439350 (may not work)