Another soup to come...

Today's soup of the day will be Mushroom Cream soup. It's pretty easy to make since it doesn't take too much time and energy to prepare it. This is one soup which i would love to have when i'm losing out of ideas thinking of what to cook for soup. It's best to go back to the simplest of all. And it's a favourite for many especially mushroom lovers. Try out with assorted mushrooms in it. Cut it into small cubes. It will go great with some garlic bread.Some white wine and cream make it a delight for the palate. Enjoy!^^

Ingredients:
fresh mushroom 250 g/8 oz
3 spring onions (scallions)
2 tablespoons butter
3 tablespoons plain (all purpose) flour
1/2 cp milk 125 ml/4 fl oz
2 1/4 cups vegetable stock (broth) 500 ml/17 fl oz
1/2cup white wine 125 ml/4 fl oz
1/2cup cream 125 ml/4 fl oz
salt
freshly ground white pepper
nutmeg
1 bunch parsley croutons

Directions:
1. Clean the spring onions (scallions) and cut into fine rings. Melt the butter in a large pan and sweat the onions.

2. Rub the mushrooms with tea towel, cut into fine slices san sweat them briefly. Dust with flour and stir in. After about 2 minutes, pour the milk over and stir in carefully to avoid lumps.

3. Add the vegetable stock (broth) and white wine. Simmer for 15 minutes. Puree the soup. Add the cream, bring briefly to the boil again, remove from heat and add grated nutmeg to taste.

4. Wash the parsley and chop finely. Ladle the soup into soup bowls, sprinkle with parsley and serve with croutons.