157.Black Mushroom Soup Recipe: Low Fat, Low Sugar


To serve four

4 oz / 100g well chopped onions

2 cloves garlic, crushed

8 oz / 225g flat mushrooms

1 tablespoon olive oil

salt to taste

fresh ground black pepper

1 pint / 600ml stock

¼ pint / 150ml milk

1 oz / 25g cornflour

  • Cook the onions, mushrooms and garlic slowly in the oil for ten minutes.
  • Add the salt, pepper and the stock.
  • Bring to the boil and simmer gently for 40 minutes.
  • Allow to cool slightly and then liquidise.
  • Bring back to the boil.
  • Mix the cornflour with the cold milk before stirring into the soup.
  • Stir the soup as it simmers for a further five minutes.
  • Garnish with thinly sliced button mushrooms.