Fresh Mushroom soup
750 g Western Growers Fresh mushrooms
1 brown onion diced
2 cloves garlic, crushed
2 Tablespoons Capel butter
2 Tablespoons flour of your choice
2 litres Massel Chicken Stock (it is vegetarian but has super flavour using only natural ingredients), make it up using hot water.
250ml WA pouring cream
Salt and Pepper
Cut the mushrooms into slices.
Melt butter in large deep pot. Add in onions, garlic, stir for 2 – 3 minutes to soften.
Add mushrooms and cook for 15 minutes until soft
Sprinkle over the 2 Tablespoons of flour and stir in.
Pour in the hot stock, stirring all the time and heat until slightly thickened while stirring frequently.
Stir in the cream and seasonings as you like.
Remove i cup of the soup and blitz the remaining with a stick blender, add 1 more Tablespoon of flout if you like it thicker.
Add the 1 cup of unblitzed soup back to the rest and stir to mix well.
Sprinkle with chopped parsley.
Serve with crusty bread and enjoy!