Recipe:
200 gms fresh mushrooms
2 tbsp butter
1 cube chicken stock (can use vegetable stock)
2 cup milk
1 tablespoon all purpose flour
2 tsp double cream
1 pinch of salt
white pepper (as required)
black pepper (as required)
Water (as needed) - to reduce the soup thickness
Method:
2 tbsp butter
1 cube chicken stock (can use vegetable stock)
2 cup milk
1 tablespoon all purpose flour
2 tsp double cream
1 pinch of salt
white pepper (as required)
black pepper (as required)
Water (as needed) - to reduce the soup thickness
Method:
Roughly chop the mushrooms. Heat the butter in a large saucepan over medium-high heat. Saute the mushrooms for about 5 minutes,or until soft.
In a separate bowl pour the milk and add the flour, mix it well to avoid lumps,then add into the saucepan, follow by chicken stock and bring to boil in low flame.
Later add the cream,salt and pepper. Stir well and switch off.
