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Cream of Mushroom Soup

Yields1 Serving

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

 4 Tbsp butter
 2 cups of finely chopped onion
 500 gms field mushrooms halved and sliced
 1 tsp paprika
 2 cups vegetable stock (homemade)
 1 Tbsp tamari
 3 Tbsp maize flour
 1 cup organic milk
 1 cup filtered water
 1 tsp Changing Habits Seaweed Salt
 dash freshly ground Changing Habits Pepper
 1 Tbsp lemon juice
 fresh herbs to garnish
1

Melt 2 Tbsp butter in a large saucepan over moderate heat.

2

Sauté onions until translucent, then add mushrooms and cook for a further 2 minutes.

3

Add stock, tamari and paprika, bring to the boil and simmer for 10 minutes

4

In a smaller saucepan melt remaining 2 tablespoons butter.

5

Add maize flour and cook for 2 minutes, stirring constantly while slowly adding milk and water.

6

Continue stirring until sauce is thick

7

Add sauce to mushroom mixture, cover and simmer for a further 10 minutes, stirring occasionally

8

Add seaweed salt, pepper and lemon juice just before serving and garnish with fresh herbs.

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