Mushroom Soup
Ingredients
- 250 g Mushrooms with Stalks Finely chopped
- 50 g Onion Finely chopped
- 30 g Plain Flour (3Tbsp)
- 750 mL Boiling Water
- 2 pcs Chicken Stock Cubes
- 500 mL Skim Milk
- 1 tsp Freshly Ground Black Pepper
- 1 Tbsp Sherry
- 1/4 tsp Nutmeg Ground or grated
- 60 g Reduced-fat Margarine (3 Tbsp)
Instructions
- In a heavy based saucepan stir-fry mushrooms and onion with margarine until onion is golden and soft.
- Stir in flour then slowly add water, stirring while you do so.
- Add stock cubes, milk and pepper. Cook and stir over low heat for 10 minutes.
- Add sherry. Just before serving add nutmeg.
NUTRITIONAL INFO
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