350 g (12 oz) button mushrooms
1 small onion, skinned and finely chopped
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 level tbsp (15 ml) flour
450 ml (3/4 pint) chicken stock
450 ml (3/4 pint) milk
2 oz (50 g) walnuts, chopped
1/2 level tsp (2.5 ml) salt
freshly ground pepper
2/3 cup (150 ml) 1/4 pt fresh single cream or top of milk
1 small onion, skinned and finely chopped
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 level tbsp (15 ml) flour
450 ml (3/4 pint) chicken stock
450 ml (3/4 pint) milk
2 oz (50 g) walnuts, chopped
1/2 level tsp (2.5 ml) salt
freshly ground pepper
2/3 cup (150 ml) 1/4 pt fresh single cream or top of milk
method
1. Wipe and chop the mushrooms, reserving a few finely sliced mushrooms for garnish. In a saucepan, soften the onion in the melted butter, add the chopped mushrooms and fry for 2 minutes.
2. Remove from the heat, stir in the flour, stock, milk, walnuts and seasoning. Bring to the boil. Simmer, covered, for about 30 minutes.
3. Puree the soup, add the finely sliced mushrooms and fresh cream, return to the pan and cook slowly for a further 5 minutes, adjusting seasoning. Do not boil. Serve hot.
2. Remove from the heat, stir in the flour, stock, milk, walnuts and seasoning. Bring to the boil. Simmer, covered, for about 30 minutes.
3. Puree the soup, add the finely sliced mushrooms and fresh cream, return to the pan and cook slowly for a further 5 minutes, adjusting seasoning. Do not boil. Serve hot.
serving amount
serves 6
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