My Mushroom Soup

1. 1

   Melt butter in a large saucepan over a medium heat.

2. 2

   Fry onions in butter until transparent.

3. 3

   Add mushrooms and black pepper and fry, stirring frequently, for 10 minutes.

4. 4

   Sprinkle over flour, stir into the mushroom mixture with a wooden spoon and cook for 30 seconds.

5. 5

   Remove saucepan from heat.

6. 6

   Gradually add chicken stock and white wine, stirring constantly.

7. 7

   Return saucepan to heat, bring to boil, then lower heat and simmer for 20 minutes.

8. 8

   Add mustard, then blend soup until smooth with a stick mixer or blender.

9. 9

   Stir in cream, check seasonings (you shouldn't have to add salt, but check) and reheat.

* Per serving · 4 servings · Values may vary.

No additional tips available.