Cream of Mushroom Soup

Ingredients

6 oz chestnut mushrooms, cut small
1 1/2 pints chicken stock (either real or made with a Kallo chicken stock cube)
3/4 pint milk
2 Tbsps dry white wine or 1 Tbsp dry sherry
1 Tbsp plain flour
3 Tbsp single cream
ground black pepper and salt to taste

Method

Place the mushrooms and stock in a heavy bottomed sauce pan and bring to the boil.

Simmer for 15 minutes.

Remove 2 Tbsps milk and add the rest to the pan with the wine.

Mix the 2 Tbsps milk and the flour to a paste.

Bring the pan back to the boil and stir in the flour and water paste. To avoid lumps, it is better to use a balloon whisk at this time.

Simmer for 3 minutes until thickened.

Stir in the cream and bring gently back to the boil.

Serve with some fresh chopped parsley.


Bring the pan back to the boil again