Friday Fungus: Kathryn's Mum's Mushroom Soup

This was the first soup I ever made (late starter you see) but it comes from my wife's mother who is a mighty fine cook.

You'll need:

1/2 pound mushrooms (this is a good chance to use up those slightly old ones you haven't got left)
A small onion (chopped)
3/4 pint stock (mix an oxo cube with some chopped up dried porcini and add water)
1/2 pint milk
2 oz butter
1 oz flour
Salt & pepper
Soy sauce ( a good slug)

Fry the onion in half the butter (in a deep, heavy bottomed pan) for two or three minutes then add the mushrooms - roughly chopped - and the stock, salt & pepper. Cover and cook for about 15 minutes.

Meanwhile, make a roux with the flour and remaining butter. Transfer the roux to a warmed liquidizer and add the cooked mushrooms and stock. Whizz the soup for 30 seconds or so and transfer back to the heavy bottomed pan. Add the good slug of soy sauce, stir and heat through.

The official recipe calls for sliced mushrooms as garnish - go for it (or those tiny little chanterelles - they'd work)

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