MUSHROOM-SOUP - Quick and easy mushroom soup This is based on a recipe my sister got from her high school cookery class. It's easy to make whilst constructing a more involved main course.
250 g mushrooms 600 ml milk 1 stock cube (beef or chicken) 25 g butter 30 ml flour 30 ml lemon juice salt, white pepper
(1) Wash mushrooms and cut into slices. (2) Melt butter over medium heat. (3) Fry the mushrooms for about 2 minutes or so. (4) Stir in flour to form a thickish paste. (5) Gradually stir in the milk and stock while heat- ing. (6) Add the lemon juice and seasoning, bring to the boil. (7) Simmer for about 10 minutes (or longer if you want).
My sister insists on using a chicken stock cube, but I prefer beef. Chicken gives you a lighter colour, but I prefer the darker colour given by the beef. (Of course, real stock is better, but takes time to prepare)
Difficulty: easy. Time: 5 minutes preparation, 30 minutes cooking. Precision: approximate measurement OK.
Julian Onions University of Nottingham, Nottingham, UK. jpo@cs.nott.ac.uk
Last modified: 9 May 2006 | 27 hits in September 2008 |