Sunday Supper – Cream of Mushroom Soup

500g diced mushrooms

6 golden shallots diced finely – or use one medium onion

1 clove of garlic, chopped

1 handful of fresh herbs – sage is nice – chopped

400ml cream

1/2 cup plain flour
600ml stock – beef, vegie or chicken

salt and pepper

30 g butter

juice of one lemon

Saute the shallots and garlic until nearly golden, add the mushrooms and saute for about 15 minutes, stirring regularly until softened and sweet smelling and well combined. Squeeze in the lemon juice. Add the flour and combine well, then add the stock and fresh herbs. Allow to simmer on a gentle heat for 15 minutes, stirring often – it should thicken up a little. Then add the cream and cook gently for another five minutes. Serve with heaps of black pepper and sea salt and more herbs if you like! And bread, heaps of crusty bread!

Serves two hungry or four entree peeps!

xx Mikes

ps – more Sunday Supper recipes here and here – please let me know if you post a recipe and I’ll linky link to you too!