This soup is delicious and really quick and easy to make.
It can be made gluten and dairy free too.
Ingredients
• 30-40g butter, or a lug of oil.
• 2 medium onions, diced.
• 1-2 cloves of garlic, crushed.
• 500g mushrooms (approx) diced
• 1 bay leaf
• 2 tblsp plain flour (or gluten free, or corn flour)
• 1 litre chicken stock.
• 3-4 tbsp cream - I use Alpro single cream alternative. *
Method
• Heat oil/butter in a large pan, and add the onions and garlic. Cook gently until softened.
• Turn up the heat and add the mushrooms, stirring frequently for around 3-5 mins.
• Sprinkle over the flour and stir in, then add the stock, stir and bring to the boil, then simmer for around 10 mins.
• Blend well (i just used a hand blender)
• Season and bring back up to temperature, then stir-through the cream.
• Serve
