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Mushroom Soup
By : Rehana KhambatyCategory : Soup and stew, Soup and kebabs, Chicken
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Wash mushrooms, cut off the stems and keep the caps aside.
- Chop the stems and fry lightly in 1 tbsp. butter.
- Melt 2 tbsp. butter, add the chopped onions and fry until soft.
- Add flour and fry gently for one minute.
- Add 6 cups chicken stock, and stir well, making sure there are no lumps.
- Add the mushroom stems and caps, and simmer until soft.
- Add salt and pepper to taste.
- Serve hot with a dollop of cream and a sprinkling of chopped parsley.
Ingredients:
6 cups - chicken stock
1/4 kg - mushrooms
1/4 cup - chopped onion
3 tbsp - butter
2 tbsp - flour
salt and pepper to taste
cream
chopped parsley
6 cups - chicken stock
1/4 kg - mushrooms
1/4 cup - chopped onion
3 tbsp - butter
2 tbsp - flour
salt and pepper to taste
cream
chopped parsley
RECIPES BY REHANA KHAMBATY
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