Ingredients

The following ingredients have 4 Servings
  • 250 gms – 9 oz. mushrooms (sliced (I use 170 gms – 6 oz. of button mushrooms and 80 gms – 3 oz. of frozen porcini mushrooms))
  • 2 tbsp onions (chopped)
  • 2 garlic cloves (chopped)
  • 30 gms – 2 tbsp butter
  • 3 tbsp flour
  • 500 ml – 2 cups chicken stock (or vegetable stock)
  • 250 ml – 1 cup cream
  • ¼ tsp nutmeg (grated)
  • ½ tsp salt and pepper to taste
  • Parsley (optional)

Instruction

  • Gently fry off the chopped onion and garlic in the butter. When they are soft, add the sliced mushrooms and mix well. Add 2 tablespoons of flour and mix well.
  • Add the chicken stock and stir.
  • Melt the remaining tablespoon of flour in the cream and add the cream to the soup. Mix until incorporated.
  • Add salt and pepper and cook for 5-8 minutes, stirring frequently.
  • Serve hot with some chopped parsley (optional).