CREAM OF MUSHROOM SOUP
- 2 small tins sliced mushrooms and stems
- 2 cups milk
- 2 cups boiling water
- juice of mushrooms
- 2 chicken soup cubes mixed in the wet ingredients
- 4 tablespoons cake flour
- 4 tablespoons butters
- salt and pepper to taste
- 1 teaspoon sugar
- 1 cup cream
In a large pot melt the butter.
Add flour and stir well making sure there are no lumps.
Slowly add the milk, boiling water, mushroom juice and chicken cubes. Keep stirring till mixture comes to a slow boil.
Add mushrooms, sugar, salt and pepper stir and mix well. Cook through.
Add cream. Give it a good stir and adjust seasoning as needed.
Serve with French loaf.
Use 2 tins of asparagus instead of mushrooms.
Recipe and photo: Sharon Gien Cambier