Mushroom soup

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500g fresh mushrooms
500ml chicken stock
75g butter or margarine
1 tin (410grams) evaprated milk
2ml curry powder
5ml salt
30g cake flour
pinch of pepper
Clean the mushrooms on a damp kitchen towel and slice them.
Fry mushrooms in the butter or margarine only until they start to draw water.
Add the curry powder to the mushrooms and then stir in the flour and the chicken stock.
Allow the mixture to boil for a few minutes.
Puree or blend the mushroom mixture.
Lastly add the evaperated milk, salt and pepper and bring to the boil.
Serve hot.

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