Ingredients
- 1 tablespoon butter
- 1 cup carrots, finely chopped
- 1/2 cup spring onions (finely chopped)
- 2 cloves garlic (finely chopped)
- 1/4 teaspoon dried oregano
- 1 3/4 pounds mushrooms (cleaned and chopped)
- 1 cup white wine
- 1 1/2 cups milk (or half and half if your filling rich)
- 2 cups chicken stock
- Salt and freshly ground pepper, to taste
How to Make
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Step 1: In a large saucepan melt the butter and as soon as it start to bubble add the carrots, onion and garlic. Fry for 5 minutes and add the oregano, salt and pepper.
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Step 2: Add the mushrooms and continue to cook for 2 minutes.
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Step 3: Add the stock and wine, bring to the boil and simmer for 3 minutes.
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Step 4: With a slotted spoon, lift half a cup of the vegetables and place to the side for later.
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Step 5: Blend the soup until you have a creamy mixture, add the milk and reheat on a very low heat. Serve in bowls and garnish with the reserved vegetables
We hope you enjoy this recipe!
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