Cream of Mushroom Soup



- 1/2tbsp olive oil
- 4 shallots
- 4 cloves of garlic
- 1.2kg closed up white mushrooms
- 4tbsp cornflour
- 180ml red wine
- 1½L chicken broth
- 1/2tsp dried mixed herb
- 1/4tsp ground black pepper
- 450ml unsweetened soy milk

1. Add oil to preheated soup pot. Sauté chopped shallots, garlic, and mushrooms for 15 minutes, until all liquid has evaporated.

2. Stir in cornflour. Cook for 1 minute. Then, add red wine and cook for 5 minutes, until wine has evaporated.

3. Add chicken broth, dried herb, and ground black pepper. Cook covered on low heat for 20 minutes.

4. Finally, add soy milk and cook uncovered on low heat for 10 minutes. Purée the soup and ENJOY!

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