Shirli's Quick Mushroom Soup

Ingredients

• 1.600 gram black mushrooms, sliced
• 2.2 chicken stock cubes, dissolved in 4 cups / 1 litre water
• 3.5 millilitre mustard powder, dried
• 4.salt, to taste
• 5.black pepper, to taste
• 6.15 millilitre lemon juice, optional
• 7.cream, approximately ½–¾ cup / 125–185 ml
• 8.spring onion, chopped; for garnish

Method

1. 1.Slice mushrooms and place in a pot with the stock, mustard powder, salt and pepper.
2. 2.Cook until tender.
3. 3.Liquidise.
4. 4.Add lemon juice if desired. Add the cream.
5. 5.Serve swirled with a little extra cream and sprinkled with chopped spring onion.

Notes

• Card note: 'This soup is very grey so when serving, swirl with a little extra cream and sprinkle with the spring onion.'
• Recipe appears on two cards (pages 40 and 42 of salads.pdf) with a slight discrepancy in cream quantity — ¾ cup on one card and ½ cup on the other.