Heat the butter in a large saucepan
and cook the onions and garlic until soft but not browned, about 8-10 minutes.
Add the mushrooms and cook over a high heat for another 3 minutes until
softened. Sprinkle over the flour and stir to combine. Pour in the chicken
stock, bring the mixture to the boil, then add the bay leaf and simmer for
another 10 minutes.
Remove and discard the bay leaf,
the remove the mushroom mixture from the heat and blitz using a hand blender
until smooth. Gently reheat the soup and stir through the cream. If you want,
add parsley while serving it. Enjoy!
Ingredients:3 eggs1,5 cup sugar200 gr sugar½ cup milk1,5 cup flour6 tbsp cocoa1 packet vanilla extract1 packet baking powderMethod:Mix eggs,... read more
Ingredients:300 g petibor biscuits1 glass of milk3 tablespoon cocoa5 tablespoon sugar3 tablesppon melted
palm oil1 glass of hazelnut or
walnutMethod:Firstly, cut... read more
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