Cream of Mushroom Soup

2.5 LITRES

Ingredients

Mushrooms                                                             450 g

Lemon                                                                     1

Water                                                                       100 ml

Chicken veloute                                                       2.5 ltr

Fresh cream                                                             100 ml

Butter                                                                       25 g

Egg                                                                          1

Salt

Pepper

Method

  1. Wash the mushrooms and place into a saucepan with the water, butter, lemon juice and a pinch of salt.
  2. Cover with a lid and cook without colouring.
  3. Pass the stalks and liquor through a sieve, add to the boiling veloute and simmer together for 2 minutes.
  4. Pass through a strainer and adjust the seasoning and consistency.
  5. Finish with a liaison of egg yolk and cream do not reboil.

 

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