yellowfoot mushrooms (any kind will do)
all purpose flour
eww! not the kind of protein i want in my soup! he was humanely taken care of and is now a city spider.
sweated out the mushrooms on medium high heat for a few mins, then transferred them into a 3 liter pot. i like my mushrooms in chunks, but it's ok to chop them smaller.
chopped the onion and parsnip into ½ cm cubes and toasted them in a spoonful of butter on medium high heat until the onion was well translucent. meanwhile...
...added a veggie stock cube into the pot with the mushrooms...
...after the onion/parsnip mixture had been toasting for 4 or so mins, i added 2 tbsp of all purpose flour, mixed well and let flour cook for a few mins before gradually adding approx 2.5 dl of boiling water while mixing well to avoid lumps. then transferred the mixture into the pot with the mushrooms.
mixed everything well together, added another 2.5 dl of boiling water and approx 2 dl of cream and let the soup simmer for 15 mins. i don't like to cook my veggies into mush, but here the purpose was to get the parsnips really soft, to the point of them falling apart and thickening the soup.
ta-daa! this made two portions, one for my dinner, another for my lunch at work the following day. no salt you ask? yep, no added salt. there is some (tiny amount) in the stock cube, but i like my veggies as they are. feel free to add some to your taste.
no post without the dog...here having a sip at the cottage.