Ingredients

  • 1 small onion, finely chopped
  • 50 g butter
  • 275 g fresh mushrooms, thinly sliced ​​
  • 50 g
    • flour
  • 500 ml chicken broth (liquid)
  • 2 teaspoons lemon juice
  • 250 ml milk

Method

  • STEP 1 melt the butter in a pan and fry the onions gently for 5 minutes until soft but not colored.
  • STEP 2 Add mushrooms and cook gently, stirring for 5 minutes.
  • STEP 3 Stir in flour and cook the mixture for 1 minute, stirring occasionally.
  • Step 4 Remove from heat and gradually stir in the chicken stock.
  • STEP 5 Bring to a boil, stirring until the soup is thick.
  • STEP 6 Stir the lemon juice and milk.
  • STEP 7 Add salt and pepper. Cover and simmer for 25 minutes.
  • STEP 8 garnish with parsley if desired.

Notes

to freeze, allow soup to cool and pour into containers with lids. Use within 6 months. To store in the refrigerator, coverage and use within 2 days.