- 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
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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