Allergy free cream of mushroom soup recipe

This was made with Swiss brown mushrooms but if you like the whiter looking soup use button mushrooms or a mix of the two instead. Me, if it is going to be mushroom flavoured I like it all out and full flavour. The below with Swiss brown mushrooms definitely is. Oh, and I left some sliced mushroom in the pot as I like it better that way.

Ingredients

• 2 tbsp Nuttlex
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 3 tablespoons Orgran all purpose flour
• 1 ½ cup goat’s milk
• 3 cups water or vegetable stock made from a Massel vegetarian ultracube
• Salt & ground black pepper, to taste
• 600g select mushrooms, button mushrooms or Swiss brown preferable, thinly sliced

Method

• Combine the Nuttlex, onion and garlic in a medium saucepan and cook until the onion is clear.
• Sprinkle over the flour and cook for 1 minute more, stirring all the while.
• Add the goat’s milk, water or stock and the salt and pepper.
• Bring to the boil over medium-high heat.
• Reduce heat to low and cook, partially covered, stirring often, for 15 minutes or until the sauce thickens.
• Stir in the mushrooms and cook, partially covered, for a further 20 minutes or until they are soft.
• Transfer 1/3 of the soup to a blender and puree until smooth.
• Transfer the puree to a heatproof bowl and repeat with the remaining soup.
• If you like some mushroom slices to remain then puree 2/3 of the soup and leave the remaining in the saucepan
• Return the soup to the saucepan and heat over a low heat until warmed through.
• Do not allow the soup to boil.
• Adjust the seasoning if required.
• Serve sprinkled with pepper.