Cream of Mushroom & Lemon Soup
Ingredients:
3 medium onions, finely chopped
2 cloves of garlic, crushed
350g chestnut mushrooms
1 lemon, finely zested and segmented
1 tablespoon flour
1 tablespoon light soy sauce
600ml vegetable stock
300ml skimmed milk
1 teaspoon chopped fresh dill
salt and freshly ground black pepper
Method:
In a large non-stick saucepan, dry-fry onions, garlic and mushrooms for 2-3 minutes, seasoning well, until the onions are soft and the mushrooms cook down.
Add the lemon zest, flour and soy sauce and cook for a further minute to ‘cook out’ the flour. Gradually stir in the stock and skimmed milk. Bring to the boil, stirring continuously, then reduce the heat and simmer for 20 minutes.
Season with salt and freshly ground black pepper. Just before serving, stir in the fresh dil
Serving Suggestions:
Serves 4
