2 medium onions, chopped
1 clove garlic, crushed
2 tablespoons plain flour
1 litre hot chicken stock (or vegetable stock)
One bay leaf
½ cup / 4 tablespoons single cream
Salt and freshly ground black pepper to taste
Start by cleaning the mushrooms and chop the caps and stems. Peel and finely chop the onions and garlic.
Heat up the butter in a medium pan and cook the garlic and onions until they’re soft, about five to six minutes.
Then add the mushrooms, and cook over a high heat for 3 minutes whilst stirring constantly.
Sprinkle the flour over the mushrooms, mix well, making sure all the mushrooms are well coated.
Pour in the hot chicken stock and bring to the boil. Add the bay leaf and simmer for 10 minutes.
Remove the bay leaf and leave the soup to cool for a few minutes.
Place the soup in a food processor or if you have a hand blender and blend well till smooth.
Season with salt and pepper and heat until boiling.
Stir in the cream…..(optional)
Add a piece of ready-made pastry puff to a cup or bowl of soup and bake it at 200*c till pastry puff turns golden brown. Enjoy!!
My son favourite’s….