3-5
large closed cap mushrroms
1 oz butter or margarine
1 pint of vegetable stock
1/2 pint of milk
Salt and white pepper to taste
2/3 heaped teaspoons of cornflour
- Finely
chop the mushrooms.
- Melt the butter in a large pot, add the
mushrooms and cook for two minutes.
- Add
the vegetable stock, salt and pepper and
bring to the boil.
and in
a large pot.
- Remove the pot from the heat and add milk.
- Return the pot to the bring back to the
boil.
- Mix the cornflour in a little water.
- Remove the soup from the heat and slowly
stir in the cornflour.
