ROSEMARY MUSHROOM SOUP

INGREDIENTS.

1 Bunch of rosemary, chopped.

100 grams of onions, chopped

100 grams of celery, chopped.

100 grams of leek, chopped.

50 grams of corn flour.

100 ml of water or chicken stock.

200 grams of white mushrooms, washed and chopped

Salt

Pepper

125 ml Milk/ cream.

50ml Oil or butter

METHOD.

1: In a pan, add the onions, celery and leeks and sweat them but not browning.

2: Mix in the flour and cook over gentle heat to a sandy texture without sticking.

3: Remove from heat and slightly cool.

4: Gradually mix in the stock and stir to boil.

5: Add the washed mushrooms, rosemary, bay leaf, salt and pepper.

6: Simmer for 30-45 minutes and skim when necessary.

7: Remove the bay leaf and pass through a sleeve or conical strainer.

8: Return to heat to warm, correct seasoning.

9: Serve hot!!!! With a bread roll. Garnish with chopped parsley.

BY ROGZYS_KITCHEN.

NB.INCASE YOU WANT THE BREADROLL RECIPE JUST LEAVE A COMMENT DOWN BELOW IN THE QUESTION AND COMMENTS SECTIONS.