Mushroom soup

I recently found out what was wrong with the mushrooms I used to buy from the store, they didn't smell and taste like real mushrooms. When I tried the organic variety of them, everything came to its place.

So for this delicious aromatic sou you need nothing more than:

250 gr organic mushrooms
1 green onion
20 gr butter
150 ml single cream
salt, parsley, black pepper to taste
1.5 l boiling water
1 tbsp corn flour
1/2 tbsp flour
optional - 30 gr rice.




Wash the mushrooms well and slice. Put in a casserole, add the butter and leave on medium heat. Add pepper and parsley, but do not salt at this stage. When the mushrooms soften add the boiling water, cover and leave to simmer. If using rice, that's the moment to add it.
In another small bowl dissolve the corn flour and wheat flour with a little of cold water. Be sure that everything is smoothly mixed so that no lumps are formed. Incorporate the mixture to the soup stirring constantly. Leave to simmer until ready stirring from time to time. It is now safe to add salt to taste. A couple of minutes before removing the soup from the heat, add the single cream, mix well, add more parsley and black pepper if needed, and the finely cut fresh onion. Simmer for 3-4 minutes and remove from the heat.


Enjoy!