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Mushroom and Watercress Soup

ingredients

serves 4
1/2 stick (4 Tbsp) 2 oz (50 g) butter
3/8 cup (40 g) plain flour, sieved
1 pint (600 ml) chicken stock
450 ml (3/4 pint) milk
8 oz (225 g) mushrooms, wiped and finely chopped
2 tbsp (30 ml) chopped Watercress (salad cress)
salt and freshly ground pepper
croutons to garnish

method

1. Melt the butter in a saucepan, add the flour and cook gently for 3-4 minutes.

2. Blend in the chicken stock and heat, stirring continuously until the soup thickens and boils.

3. Add the milk, mushrooms and watercress. Cook for 5 minutes; season. Serve hot garnished with croutons.

What did you think?

4 people have helped to review this recipe. Thankyou!

Nice
posted by s. cook @ 11:09AM, 1/09/09
Quite nice actually
SCRUMMY!
posted by MRST @ 09:36AM, 10/26/09
Made this as a starter for a dinner party.
Went down well. Some people left with some for lunc the next day. lovely and light but sooooo scrummy.
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