This yummy yet easy to make Cream of Mushroom Soup is from my recipe cookbook & I wanted to show you how easy it is to make soup from scratch without all the nasty additives
Melt 2 Tbsp butter in a large saucepan over moderate heat.
Sauté onions until translucent, then add mushrooms and cook for a further 2 minutes.
Add stock, tamari and paprika, bring to the boil and simmer for 10 minutes
In a smaller saucepan melt remaining 2 tablespoons butter.
Add maize flour and cook for 2 minutes, stirring constantly while slowly adding milk and water.
Continue stirring until sauce is thick
Add sauce to mushroom mixture, cover and simmer for a further 10 minutes, stirring occasionally
Add seaweed salt, pepper and lemon juice just before serving and garnish with fresh herbs.
Ingredients
Directions
Melt 2 Tbsp butter in a large saucepan over moderate heat.
Sauté onions until translucent, then add mushrooms and cook for a further 2 minutes.
Add stock, tamari and paprika, bring to the boil and simmer for 10 minutes
In a smaller saucepan melt remaining 2 tablespoons butter.
Add maize flour and cook for 2 minutes, stirring constantly while slowly adding milk and water.
Continue stirring until sauce is thick
Add sauce to mushroom mixture, cover and simmer for a further 10 minutes, stirring occasionally
Add seaweed salt, pepper and lemon juice just before serving and garnish with fresh herbs.
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