Ingredients :
- 200 g White Mushrooms
- 200 g Cremini Brown Mushrooms
- 1 Onion
- 1 Stick Celary
- 50 g Butter
- 300 ml Chicken Stock
- 150 ml Single Cream
- 150 ml Milk
- Salt and Pepper for seasoning
Method :
- Roughly slice your Mushrooms, Celery and Onion
- Over a medium to high heat put in your butter and melt it. Once melted sauté your onion, mushroom and celery until soft.
- Once soft put in your chicken stock and give it a mix. Then add your cream and then your milk. Turn down to a medium to low heat where it just slightly boils.
- Leave for 10 minutes and then add seasoning. Taste and adjust seasoning to taste. Once done leave for a further 5 minutes.
- Once done then blend it. I left a few little chunks of mushroom in mine but you can blend till smooth. Once done then serve or decant it into a pot and freeze for a month. If freezing, let it cool for 20 minutes before freezing.
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