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Mushroom Soup

Submitted by Steve L.

Serve hot, garnished with mushroom slices and cream.


250 g fresh mushrooms
3 medium sized onions
1 cup milk
3 bay leaves
6 peppercorns
5 cloves
2 tbsp butter
1 tbsp refined flour
1 cup fresh cream
3/4 tbsp white pepper powder
Salt to taste
A pinch of nutmeg powder


1. Wash and slice four to five mushrooms.

2. Roughly chop the remaining mushrooms.

3. Chop the onions.

4. Boil milk with bay leaves, peppercorns and cloves.

5. Strain and keep the milk hot.

6. Melt butter in a pan.

7. Add chopped onions and chopped mushrooms and cook till they are soft.

8. Add the flour and saute until there is no raw flavour coming from flour, taking care that the flour does not get burnt.

9. Pour the milk slowly and stir continuously to avoid lumps from forming.

10. Cook for five minutes.

11. Puree the mixture when a little cold, do not puree it to a very thin consistency.

12. Bring it to a boil, correct the consistency by adding more milk if required.

13. Add the cream (reserving a little for garnish), salt, pepper powder and nutmeg powder. Stir well.

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Prepare Time:
Cooking Time:
10 Minutes
15 Minutes

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