CREAM OF MUSHROOM SOUP
2 x onions , grated, sliced or chunky the way you like it.
2 x 250g Mushrooms mixed or one type. Crush it, slice it or which ever way you prefer. I crush mine.
4 x table spoons of flour.
4 x Chicken stock cubes
4 x cups water
2 x teaspoons crutched garlic. Fresh is better but the little tubs are just as great.
Milk approximately 2 or more cups milk. This depends in how thin or thick you want the soup. I prefer thick.
5 table spoons butter ( not Margarine)
Fry the onions until brown
Add the crushed Mushrooms
Cook for about 7 minutes
Add the flour spoon by spoon and stir properly to prevent chunks.
Cook for 3 min until mixture is thick.
Add the Chicken Stock.
Cook for 15 minutes but keep stirring to prevent the flour from making lumps at the bottom of the pot.
Add the milk to get the texture to suit your taste.
I normally will freeze the mixture without the milk.
If I get guests I will defrost and add milk until I am pleased with the texture.
I constantly receive compliments for this soup and if people ask for the recipe then you know that you nailed it.
Enjoy and your feedback will be appreciates.
Source and Photo: Johan de Villiers Swanepoel