Creamy Carrot and Mushroom Soup

April 17, 2011

Original Recipe from VideoJug

Ingredients:

15 g butter

15 g margarine

1 small onion, diced

1 carrot, diced

200 g mushrooms, chopped

3 1/2 Tbsp flour

300 ml milk

400 ml chicken stock

salt and pepper to taste

Directions:

1. Melt the butter and the margarine: Place the pan over a low heat, add the butter and some margarine and leave it to melt.
2. Add the vegetables : Add the diced onion, carrot and mushrooms. Sweat them in the butter for about 7 mins without allowing them to colour.
3. Add the flour : When the vegetables are soft and onions translucent, add the flour and mix it in well.
4. Add the milk and chicken stock : Pour in the milk and then the chicken stock and stir.
5. Season with salt and pepper : Before leaving the soup to cook, season it well with salt and pepper.
6. Cook for 25 minutes : Leave the soup to cook for about 25 minutes, stirring occasionally.
7. Liquidize the soup : After the 25 minutes and when you see the soup has turned creamy, pour it into a liquidizer and blend until no bits remain.
8. Taste and season again: Taste the soup and if necessary season again then ladle it into a large bowl and serve with crusty bread.