You will need:
- 60 g butter
- 1 small onion, diced
- 4 stalks of celery, diced
- 1 leak, chopped
- 200 g mushrooms, chopped
- 3 tbsp flour
- 340 ml milk
- 460 ml chicken stock
- salt and pepper to taste
Step 1:
Place the pan over a low heat, add the butter and leave it to melt.
Step 2:
Add the diced onion, celery, leeks and mushrooms. Sweat them in the butter for about 5 mins without allowing them to colour.
Step 3:
When the vegetables are soft and onions translucent, add the flour and mix it in well.
Step 4:
Pour in the milk and then the chicken stock and stir.
Step 5:
Before leaving the soup to cook, season it well with salt and pepper.
Step 6:
Leave the soup to cook for about 25 minutes, stirring occasionally.
Step 7:
After the 25 minutes and when you see the soup has turned creamy, pour it into a liquidizer and blend until no bits remain.
Step 8:
Taste the soup and if necessary season again then ladle it into a large bowl and serve.
- 60 g butter
- 1 small onion, diced
- 4 stalks of celery, diced
- 1 leak, chopped
- 200 g mushrooms, chopped
- 3 tbsp flour
- 340 ml milk
- 460 ml chicken stock
- salt and pepper to taste
Step 1:
Place the pan over a low heat, add the butter and leave it to melt.
Step 2:
Add the diced onion, celery, leeks and mushrooms. Sweat them in the butter for about 5 mins without allowing them to colour.
Step 3:
When the vegetables are soft and onions translucent, add the flour and mix it in well.
Step 4:
Pour in the milk and then the chicken stock and stir.
Step 5:
Before leaving the soup to cook, season it well with salt and pepper.
Step 6:
Leave the soup to cook for about 25 minutes, stirring occasionally.
Step 7:
After the 25 minutes and when you see the soup has turned creamy, pour it into a liquidizer and blend until no bits remain.
Step 8:
Taste the soup and if necessary season again then ladle it into a large bowl and serve.
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