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Mushroom Soup De Luxe

Mushroom Soup De Luxe

Add more volume and texture to the mushroom soup with sauteed fresh mushrooms, Chicken Stock and cream. Feeds 4
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You Will Need:

1 T (15 ml) butter

1 punnet sliced mushrooms

1 t (5 ml) Ina Paarman’s Vegetable Spice

¾ cup (180 ml) water

1 t (15 ml) Ina Paarman’s Chicken Stock Powder

½ cup (125 ml) fresh cream

1 T (15 ml) butter

1 punnet sliced mushrooms

1 t (5 ml) Ina Paarman’s Vegetable Spice

¾ cup (180 ml) water

1 t (15 ml) Ina Paarman’s Chicken Stock Powder

½ cup (125 ml) fresh cream

Method:

Add butter to a medium saucepan, heat until foamy, add mushrooms and stir-fry until just beginning to draw water.

Season with Vegetable Spice.

Add soup, rinse out the pack with the water, add Chicken Stock Powder and heat through.

Add cream and mix in.

To Serve

Pour into warm bowls for serving with croutons or breadsticks on the side.

Mushroom Soup De Luxe

Add more volume and texture to the mushroom soup with sauteed fresh mushrooms, Chicken Stock and cream. Feeds 4
Mushroom Soup De Luxe

You Will Need:

1 T (15 ml) butter

1 punnet sliced mushrooms

1 t (5 ml) Ina Paarman’s Vegetable Spice

¾ cup (180 ml) water

1 t (15 ml) Ina Paarman’s Chicken Stock Powder

½ cup (125 ml) fresh cream

Method:

Add butter to a medium saucepan, heat until foamy, add mushrooms and stir-fry until just beginning to draw water.

Season with Vegetable Spice.

Add soup, rinse out the pack with the water, add Chicken Stock Powder and heat through.

Add cream and mix in.

To Serve

Pour into warm bowls for serving with croutons or breadsticks on the side.

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