Recipes
Date posted: 03/03/2025
Ingredients
| Onions, diced | 160g |
| Wild mushroom or champignon mushroom | 200g |
| Portobello mushrooms | 200g |
| Lakeland butter | 50g |
| Garlic, chopped | 10g |
| Bunch thyme, chopped | 2 |
| Everyday Favourites plain flour | 11g |
| Vegetable stock or mushroom stock | 200ml |
| Millac Gold Double | 200ml |
Method
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- Clean and prepare the onions and mushrooms
- In a heavy-bottomed pan, sauté the onions with butter, garlic, mushrooms and thyme until softened and fragrant.
- Add the flour and cook for a minute, stirring constantly. Gradually add the stock of your choice.
- Season well and let it simmer for 10 minutes.
- Pour in the Millac Gold Double and bring to a gentle boil. Adjust seasoning as needed.
- Remove from heat and blend until smooth.
- Strain the soup to remove any lumps.
- Serve with a little bit of basil oil, crust bread or parmesan straws.