10 ounces white mushrooms 1 tablespoon sunflower oil 1 1/2 ounces/3 tablespoons butter 1 small onion, peeled and finely chopped 1 tablespoon all-purpose flour scant 2 cups vegetable stock scant 2 cups milk a pinch of dried basil 2-3 tablespoons light cream (optional) salt and ground pepper fresh basil leaves to garnish 
1. Separate the mushrooms caps from the stalk     Finely chop the stalks.2. Heat the oil and add half & half to the butter in a heavy pan. Add the onion, mushroom        stalks and about three-quarters of the mushroom caps. Fry for about 1-2 minutes,         stirring frequently, then cover and sweat over gentle heat for 6-7 minutes, stirring from time to time. 3. Stir in the flour and cook for about 1 minutes. Gradually add the stock and milk, to make     a smooth, thin sausauce.   Add the dried basil, and season to taste. Bring to boil and simmer, partly covered, for 15     minutes. 
Cremini or portobello mushrooms may be used instead of white mushrooms. They give a fuller flavor but turn the soup brown. 

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