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Cream of Mushroom & Lemon Soup

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 Serves 4

 

· 3 medium onions, finely chopped

· 2 cloves of garlic, crushed

· 350g (12oz) chestnut mushrooms

· 1 lemon, finely zested and segmented

· 1 tablespoon flour

· 1 tablespoon light soy sauce

· 600ml (1 pint) vegetable stock

· 300ml (½ pint) skimmed milk

· 1 teaspoon chopped fresh dill

· salt and freshly ground black pepper

 

 

In a large non-stick saucepan, dry-fry onions, garlic and mushrooms for 2-3 minutes, seasoning well, until the onions are soft and the mushrooms cook down.  Add the lemon zest, flour and soy sauce and cook for a further minute to ‘cook out’ the flour.  Gradually stir in the stock and skimmed milk.  Bring to the boil, stirring continuously, then reduce the heat and simmer for 20 minutes.

Season with salt and freshly ground black pepper.  Just before serving, stir in the fresh dill.