BUTTON MUSHROOM SOUP


COOKBOOK: TEFAL - Balance Menus for Every Season

RATE: ❤️❤️❤️👌🏻💲

This cookbook would have to be the worse cookbook that I have ever had to cook from. This is the TEFAL steamer cookbook and the recipes look great until you try and steam them. There are certain foods that should never ever be steamed.

I decided to change the cooking method for this soup to avoid another disaster. Im very happy to announce that it was the best decision made. The soup was absolutely delicious!

A bad recipe is one that forgets to include ingredients used in the cooking of the dish but do not appear on the list of ingredients. TEFAL you forgot butter!

Lets see……’heat butter in a frying pan'….hmmmmm…can’t see butter on the ingredient list!

Im going to post my method of making this soup. My instructions will lead you to a fantastic soup. My wonderful family were not overly excited about mushroom soup but one mouthful and they went for seconds! It was a huge success!

RECIPE

SERVES 4

20g butter

1 onion, chopped

120g button mushrooms, sliced

1 small leek, sliced

80g potatoes, peeled and chopped and boiled

salt & pepper

500ml chicken stock

100ml sour cream

2 tablespoons chopped parsley

Heat the butter in a pan, add the onions and fry for 2 mins. Add mushrooms and cook stirring for 3-4 minutes or until softened. Add the leek and cook until soft. Season with salt and pepper.

Heat up the stock in a deep casserole pot. Add vegetable mix and cooked potatoes, stir for 5 minutes.

Blend with a hand blender or blender until smooth. Stir cream and parsley. Pour into cups and top with a spoonful of sour cream, to serve.

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