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Fresh Milk mushroom cream soup

mushroom cream soup

Fresh Milk mushroom cream soup
Recipe:  Maralyn Burger

Serves: 6
Preperation: 8 minutes
Cooking: 10 minutes
3 Tbsp butter or margarine
400 g button mushrooms, chopped
6 Tbsp cake flour
750 ml warm chicken extract
375 ml Clover Fresh milk, warmed
1 t lemon juice
salt and pepper to taste
75 ml cream
chopped parsley for garnish
Parmesan Croutons
2 cups cubed good white bread
1½ Tbsp good extra virgin olive oil
1½ Tbsp finely grated Parmesan cheese
¼ t minced fresh garlic
coarse salt and freshly ground pepper to taste
Heat the butter or margarine over moderate heat in a saucepan.
Add the mushrooms and cook for 2 minutes, stirring occasionally.
Add the flour and cook for 1 minute, while stirring.
Gradually add the chicken stock and milk and stir until it started to boil.
Cook for 5 minutes.
Season with salt and pepper.
Add the cream and heat through.
The soup can be served like this or you can blend it with a stick blender until smooth.
Parmesaan Croutons
Preheat the oven to 180 °C. Spray a rimmed baking sheet with nonstick cooking spray.
In a large bowl toss the bread cubes with the olive oil, Parmesan, garlic, and salt and pepper.
Spread the croutons on the baking sheet, leaving some space between them. Bake for about 8—10 minutes, until the outside in lightly browned and crisp. The middle should still be a bit soft.  Remove them from the pan and cool.
You can also roast the bread in a skillet on the stove top.

Serve the soup with the croutons and garnish with chopped parsley.

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