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Made mushroom soup tastes so much better than the normal tinned varieties. Serves 4 to 6.
Ingredients
8 oz large flat mushrooms, finely chopped
2 medium onions, peeled and very finely chopped
2 oz butter
2 oz flour
2 pints strongly flavored chicken stock
1 tablespoon rice
1 bay leaf
Salt and pepper
1 tablespoon dry sherry
Chopped leaves of lemon balm to garnish
Method
Wipe the mushrooms with a damp cloth.
Do not peel but chop them very finely. Melt one ounce of butter in a frying pan, add the chopped onion and mushrooms and cook for a few minutes, covered.
Remove the lid, add the rest of the butter and, when melted, stir in the flour and the stock.
Add the rice, Bay leaf and seasoning.
Simmer very gently for 20 minutes until the rice is tender.
Remove the Bay leaf and check the seasoning.
Add the Sherry, reheat and serve hot, garnished with chopped lemon balm (or an herb of your choice).
Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.