Easy recipe Mushroom Soup Recipe

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fourtyg (about two tablespoons) butter about one tablespoon olive oil (Recipes by ingridients olive oil) five hundredg mushroom flats, thinly sliced fourtyg (one quarter cup) plain flour five hundredmls (about two cups) Campbells Real Stock Vegetable five hundredmls (about two cups) water (Recipes by ingridients water) one third cup chopped fresh continental parsley Salt ground, black pepper (Recipes by ingridients black pepper) to taste about four bread (Recipes by ingridients bread) rolls, to serveStep about one Heat the butter and olive oil (Recipes by ingridients olive oil) in a large saucepan over medium heat until the butter has melted and starts to bubble. Mushroom Soup Recipe. Add the mushrooms (Recipes by ingridients mushrooms) and cook, stirring occasionally, for about ten minutes or until softened. Add the flour and cook, stirring, for about one minute. Mushroom Soup Recipe. Gradually add the stock and, water (Recipes by ingridients water) stirring constantly until all the liquid has been added. Step about two Bring to the boil over high heat, stirring. Step about three Reduce heat to medium-low, cover and simmer, stirring occasionally, for about ten minutes. Add the parsley and season well with salt and pepper. Mushroom Soup Recipe. Step about four Serve hot with the bread (Recipes by ingridients bread) rolls..