Cream Of Mushroom Soup
Ingredients:
600 g fresh button mushrooms
80 g butter, divided into 50 g and 30 g portions
1.5 1 milk
40 g flour
180 ml cream
Salt and pepper
Methods:
Cook 500 g of the mushrooms in 50 g of butter ubtil soft. Set aside. Melt the 30 g portion of butter and mix it with the flour. Gradually pour in the milk, stirring constantly. Add the mushrooms and simmer for about 15 minutes.
Purse in a blender until the soup is smooth. Return the soup to the pot and add the fresh cream. Heat the soup. If it is soo thick you may dilute it with more milk.
Slice the remaining 100 g of mushrooms finely and add to the soup. Season with a little salt and pepper before serving.
