COOKBOOK: Soups & Stews - Better Homes & Gardens

RATE: ❤️❤️❤️❤️👌🏻👌🏻💲💲

Not the prettiest dish to look at but it was out of this world that’s all I can say!! Noone left a drop in their plates and many went for seconds!

When Paul saw that in the video I add wine and milk to this soup he could not believe it! I did think wine and milk was an odd combination but it had to be done to prove it right or wrong…..and wrong it proved! It was so delicious that there wasn’t a sound in the room……mission accomplished! Fantastic and easy meal to put together in no time! This was one of the nicest soups I’ve had in a long time. It deserves the 4 hearts!

Enjoy

RECIPE

SERVES 6

500g of scallops

1 large onion, chopped

2 tablespoons of butter

1/4 cup flour

1 cup stock (chicken)

3 & 1/2 cup milk

120g mushrooms , chopped roughly

1/2 cup white wine

1/2 cup grated cheese

4 tablespoons of parsley

INSTRUCTIONS

Chop roughly the scallops.

Heat butter in deep pan and fry onions until soft.

Stir in flour and keep stirring until the flour is moist. Add gradually the stock and keep stirring. Once the stock has been absorbed, add the wine (and keep stirring). Add the milk and allow to simmer for 5 minutes. Add the scallops and parsley and simmer for a further 5-6minutes.

Its ready to serve. Sprinkle cheese and some parsley for decoration.