3 Teasp Vegetable Oil
1 Onion (peeled and chopped)
300g Mushrooms (washed and chopped)
750ml Boiling Water with 1 Vegetable
2 Teasp Cornflour
100ml Semi Skimmed Milk
1. Heat oil and fry onion and mushrooms gently for 5-7 minutes.
2. Add stock and simmer for 20 minutes.
3. Mix cornflour with a little semi skimmed milk and add to mushrooms, stirring continuously until soup is thickened.
A 320.5g serving contains:
of an adults reference intake.