Mushroom and Basil Soup Recipe

Mushroom and Basil Soup Recipe

25 g/1 oz/2 tbsp butter or margarine

1 onion, chopped
225 g/8 oz button mushrooms, quartered
15 ml/1 tbsp wholemeal flour
2.5 ml/0.5 tsp ground mace
600 ml/1 pt/2.5 cups vegetable stock

150 ml/0.25 pt milk
Salt and freshly ground black pepper

2.5 ml/0.5 tsp dried basil
Chopped parsley
A few sliced raw mushrooms (optional)
6 ml/4 tbsp creme fraiche (optional)

Method:

Melt the margarine in a pan and fry (saute) the onion for 3 minutes, stirring. Add the mushrooms and continue cooking for 1 minute, stirring. Add the flour and mace and cook for a further minute. Gradually stir in the stock and milk and bring to the boil, stirring. Cover, reduce the heat and simmer for 10 minutes, stirring occasionally. Season to taste and stir in the basil. Puree in a blender or food processor if liked. Reheat and serve in warmed howls sprinklers with chopped parsley. Add a few sliced raw mushrooms or a spoonful of creme fraiche with the parsley, if liked.