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August 28, 2011 on 11:39 am | In Food Recipes |
Serving 4-6 pax.
Ingredients
| Mixed fresh mushrooms |
800 g |
| Brown skinned onion |
medium 1 |
| Salted butter |
120 g |
| Flour |
50 g |
| Full fat milk |
750 ml |
| Chicken stock |
500 ml |
| Salt and pepper to taste |
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| Chopped chives |
optional |
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Method
1. Wash the mushrooms and slice off the stems. Cut it into cubes.
2. Peel the onion and chop it finely.
3. In a frying pan, heat 70 g of the butter over medium heat. When it has melted, add the mushrooms and saute it for 4 to 5 minutes. Turn off the heat and set it a side.
4. In a medium pot, heat the remaining 50 g of butter over medium heat. When it has melted, add in the onions and saute it quickly for about 30 sec. Turn the heat down to medium low and let it cook for another 8 minutes.
5. Add flour to the pot, mix well with the onions and butter, cook over medium heat for 3 minutes. Keep breaking the clump if there are any with a whisk. Remove the pot from the stove.
6. Heat 250 ml of the milk in a saucepan until bubbles form at the edge.
7. Pour the hot milk into the pot in step 5 (mixture of flour, butter and onions). Whisk the mixture thoroughly. Add in the remaining 500 ml milk and the chicken stock, continue to whisk the mixture thoroughly. Place the pot back to the stove. Continue to cook the mixture for 10 minutes over medium heat. Whisk it often.
8. Add in cooked mushroom. Continue cooking the soup for another 15 minutes on medium low heat.
9. Add in salt and pepper to taste.
10. Ladle into bowls, top with chopped chives, serve with warm bread.
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