Cream of Mushroom and Basil Soup
Ingredients (1.2 liters)
| Amount | Measure | Name |
|---|---|---|
| 200.00 | g | Onions |
| 35.00 | g | Basil, fresh |
| 250.00 | g | Mushrooms, Button (Champignons de Paris) |
| 2.00 | g | Ginger, Grated |
| 2.00 | g | Garlic |
| 2.00 | g | ROBERTSONS Mixed Herbs 6 x 200g |
| 74.00 | g | KNORR Mushroom Soup 4 x 27L |
| 1.00 | l | Water |
| 125.00 | ml | MEADOWLAND Classique 10 x 1L |
| 10.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 15.00 | ml | Oil, Sunflower |
Preparation
1.. Saute onions, garlic, ginger in oil and Marvello.
2. Add mushrooms, mixed herbs and basil.
3. Add boiling water and stir contiuously.
4. Mix mushroom soup to a slurry.
5. Add to the slurry to the soup mixture and allow to thicken will bring to the boil, stirring continuously for 15-20 minutes.
6. Remove from the heat, liquidise the soup mixture return to the heat.
7. Add Meadowland Classique, correct seasoning and serve.
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