Cream of Mushroom Soup (microwaved)

This soup can be made ahead and reheated when required for serving.


260 g freshly chopped or thinly sliced mushrooms
2 tablespoons (30 g) butter
1 small onion, grated or finely chopped
3 tablespoons flour
2 teaspoons chicken stock powder
pinch (1/8 teaspoon) white pepper
2 cups milk


In a 2 litre casserole dish place the butter and onion. Cover and microwave on 100% power for 3 minutes. Stir and check the onion – it should be softened – cook for a further 1-2 minutes if necessary. Add the flour and mix well, then cook on 100% power for 1-2 minutes. Stir in the chicken stock powder, pepper and half of the milk. Cook on 100% power for about 2 minutes, until the sauce has boiled. Stir well, then add the mushrooms and cook on 70% power for 6 minutes, stirring once, after 3 minutes. Blend in the remaining milk and microwave for a further 1-2 minutes, or until hot.

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