Light Meals

Ingredients

• 1 tablespoon butter
• 1 small clove garlic, peeled and crushed
• 1 spring onion, sliced
• 1 large Portobello mushroom, chopped
• 1/2 teaspoon plain flour
• 1 cup vegetable stock
• 1/4 cup cream
• 1 tablespoon chopped thyme, chives or parsley

Method

Melt the butter in a medium saucepan. Add the garlic and spring onions and sauté for a few minutes until the onions are soft but not browned. Add the mushrooms cook for another 10 minutes. Sprinkle flour over the mushrooms, stir and cook for 2 minutes.

Add stock and bring to the boil. Reduce heat to a simmer and cook for 10 minutes until the mushrooms are velvety and soft.

Puree the soup, add cream, salt and pepper to taste. Sprinkle with the chopped herbs.

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