Wild mushroom soup packed full of nutrition and protein. Perfect for winter and spring, with a wedge of sourdough bread for good measure!
- 150 g wild mushrooms
- 50 g unsalted butter
- 1 tbsp plain flour
- 700 ml vegetable stock
- salt and pepper
- pinch thyme, rosemary or sage
- In a saucepan, melt the butter and flour together. Add the mushrooms either whole or roughly chopped and stir until they're all covered...
- Get the full instructions at The Recipe Bible | Low Sugar recipes for all ocassions