Thursday, February 26, 2009

Cream of Mushroom Soup

Use GF Plain Flour

Taste Sensations:How To Make Cream Of Mushroom Soup


60g butter
1 small onion, diced
4 stalks of celery, diced
1 leak, chopped
200g mushrooms, chopped
3 tbsp GF Plain flour
340ml milk
460ml GF chicken stock
salt and pepper to taste


1 saucepan
1 wooden spoon
1 liquidizer
1 ladle


Place the pan over a low heat, add the butter and leave it to melt.
Add the diced onion, celery, leeks and mushrooms.
Sweat them in the butter for about 5 mins without allowing them to colour.

When the vegetables are soft and onions translucent, add the GF flour and mix it in well
Pour in the milk and then the GF chicken stock and stir.

Before leaving the soup to cook, season it well with salt and pepper.
Leave the soup to cook for about 25 minutes, stirring occasionally

After the 25 minutes and when you see the soup has turned creamy, pour it into a liquidizer and blend until no bits remain.

Taste the soup and if necessary season again then ladle it into a large bowl and serve with crusty GF bread.

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