Button Mushroom Soup

This is a less heavy soup. The traditional mushroom cream soup has a lots of calories more. The base is different, no roux in sight.

But the soup is still creamy, but leaving the  mushroom halves intact and not blending them gives you something to chew. Not only a texture thing.

I bought big white button mushrooms and started them the way I discovered a while ago. Just sitting them in a dry pan cut side down on high heat. That way they steam and the taste intensifies. When they take color I turn them and then added a bit of butter, the onions and garlic. Seasoning them with salt, pepper and herbes de Provence.

A mushroom soup deserves creaminess. A little double cream, Noilly Prat and 3 tsp veg stock paste went in and enough boiling water from a kettle to make it a soup.

That just cooked 3 min. To get some of the consistency of a roux, I used soft wheat semolina. I just sprinkled it over the soup and stirred it in. It helps to thicken the so

Ingredients for 1 hungry person:

400 g button mushrooms

2 spring onions, 3 garlic cloves

1 tbsp butter

50 ml double cream

1 tbsp Noilly Prat

2 tbsp homemade beg stock paste, 350 ml boiling water

3 tbsp soft wheat semolina

Herbes de Provence, salt, pepper