You Will Need:

Main Dish

2 T (30 ml) butter or olive oil
1 onion, sliced
½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
400 g button mushrooms, thickly sliced
4 T (60 ml) flour
4 cups (1 litre) of water
3 x 25 g Ina Paarman's Liquid Beef Stock
1 t (5 ml) Ina Paarman's Garlic Pepper Seasoning
freshly grated nutmeg

Main Dish

2 T (30 ml) butter or olive oil
1 onion, sliced
½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
400 g button mushrooms, thickly sliced
4 T (60 ml) flour
4 cups (1 litre) of water
3 x 25 g Ina Paarman's Liquid Beef Stock
1 t (5 ml) Ina Paarman's Garlic Pepper Seasoning
freshly grated nutmeg

Ina’s Tip

This soup keeps well for the next day. Store in the fridge. Also freezes very well.

Method:

Preheat a biggish heavy based saucepan over high heat. Add butter, wait until it foams and then add the onion pre-seasoned with Green Onion Seasoning. Stir-fry until the onion is nicely browned and soft. Add the mushrooms and cook them with the onions until they start releasing water. Add the flour and cook for another 2 minutes while stirring.

Add the water, Liquid Beef Stock and Garlic Pepper Seasoning. Turn the heat right down, put a lid on the saucepan and simmer very slowly for 15 - 20 minutes. Grate a little nutmeg over the soup just before serving.

Variation

We make an excellent Mushroom Liquid Stock for Woolworths. Replace two sachets of the Beef Stock with the Mushroom Stock.