If you can Read, you can Cook !

1: Melt the butter

Place the pan over a low heat, add the butter and leave it to melt.

2: Add the vegetables

Add the diced onion, celery, leeks and mushrooms. Sweat them in the butter for about 5 mins without allowing them to colour.

3: Add the flour

When the vegetables are soft and onions translucent, add the flour and mix it in well.

4: Add the milk and chicken stock

Pour in the milk and then the chicken stock and stir.

5: Season with salt and pepper

Before leaving the soup to cook, season it well with salt and pepper.

6: Cook for 25 minutes

Leave the soup to cook for about 25 minutes, stirring occasionally.

7: Liquidize the soup

After the 25 minutes and when you see the soup has turned creamy, pour it into a liquidizer and blend until no bits remain.



•60 g butter

•1 small onion, diced

•4 stalks of celery, diced

•1 leak, chopped

•200 g mushrooms, chopped

•3 tbsp flour

•340 ml milk

•460 ml chicken stock

•salt and pepper to taste

Mush Soup