Ingredients:
- 250 ml Bechamel Sauce
- 1 pinch Garlic Powder
(optional) - 500 g Mushrooms
chopped - 15 g SuperValu Butter
- 1 small SuperValu Onion
finely chopped - 0 – SuperValu Whole Black Peppercorns
- 250 ml Vegetable Stock
Bechamel Sauce
- 4 slices Carrots
- 250 ml Milk
- 45 g Roux Sauce
- 1 pinch SuperValu Fresh Thyme
- 4 slices SuperValu Onion
- 1 pinch SuperValu Parsley
- 3 – SuperValu Whole Black Peppercorns
- 0 – SuperValu Whole Black Peppercorns
Method:
Béchamel Sauce:
- Put the milk into a saucepan with the carrot, onion, peppercorns, parsley and thyme.
- Bring to the boil and simmer for 4-5 minutes and then stand for 10 minutes.
- Remove the vegetables and bring back to the boil, adding the roux to thicken the sauce.
- Season with salt and pepper to taste.
Roux:
Roux is a thickening agent for soups and sauces. Made by cooking a flour and oil paste until the raw flavor of the flour cooks out and the roux has achieved the desired color, a properly cooked roux imparts silky-smooth body and a nutty flavor while thickening soups and sauces.
- Sweat the mushrooms and onion in a saucepan until soft but not coloured.
- Add the Béchamel sauce and stock, and season with salt, pepper and garlic.
- Bring to the boil and simmer for a few minutes.
- Use a hand blender to liquidize the mixture and dilute further if necessary.
- Bring the soup back to the boil and season with salt and pepper if required.
- Simmer for about 10 minutes.
- Serve with some brown bread and garnish with a little cream and fresh parsley.
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Image Source:*supervalu.ie
Source:supervalu.ie