Mushroom Soup by David, Levingston

Ingredients:

• 325 g Chesnut Mushrooms, chopped
• 150 g Shitake Mushrooms, chopped
• 1.5 pint vegetable stock
• 75 g Butter
• 1 Onion, chopped very fine
• 1 large garlic clove, crushed
• 75 g Plain flour
• 2 tsps Salt
• 1.5 cans Evaporated milk

Preparation Time:

15 min

Cooking Time:

15 min

Soak chopped mushrooms in a bowl using the hot vegetable stock. Set to one side. Melt butter in a large pot and add onion, garlick. Cook for 2 minutes until tender, remove from heat. Add flour and salt to onions and stir (mixture will become very dry). Add 250 ml of mushrooms mixture and place pan back on the heat, stir to a paste. Add remaining mushroom mixture and stir until mixture comes to the boil. Remove from heat again and add evaporated milk. Bring back to the oil. Serve hot.