Mushroom & rocket soup
Tasty and such an easy soup to make and can be doubled up!
Serves 4 – 6
100 g butter or margarine
500 g (2 punnets) button or brown mushrooms, coarsely chopped
1 clove garlic, crushed
80 ml (⅓ cup) cake flour
750 ml (3 cups) vegetable or chicken stock
80 g punnet rocket
250 ml (1 cup) milk
125 ml (½ cup) fresh cream, optional
salt and freshly ground black pepper to taste
1. Melt butter in a large, heavy-based saucepan. Add mushrooms and garlic and sauté lightly until soft.
2. Add flour and fry for a minute. Add stock, rocket and milk and bring to the boil. Reduce heat and simmer for about 10 minutes.
3. Purée half of soup with a hand blender or in a food processor until smooth. Return to saucepan with remaining chunky soup. Add cream and seasoning and heat again. Serve warm.
Tip
The soup can also be puréed in a blender or food processor until smooth.