CREAM OF MUSHROOM SOUP FOR TWO
- 30 ml butter
- ½ piece of onion, chopped
- 1 clove of garlic, chopped
- 4 – 5 mushrooms, chopped
- 1 teaspoon balsamic vinegar
- 1 beef stock cube
- 375 ml boiling water
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried chives
- salt and pepper
- 75 – 100 ml cream
Heat the butter in a small pot and fry the onion and garlic for 2 – 3 minutes.
Add the mushrooms, fry for another 5 minutes and add the balsamic vinegar.
Now add the stock cube, water, parsley and chives and simmer for another 5 minutes.
Blend the soup with a stick blender, add the cream and correct the seasoning.
Take off the heat and serve.
Recipe and photo: Ilze Jacobs