Creamy lamb soup with mushrooms
Ingredients
4 lean lamb chump chops
1 cup milk
45 gm butter
1 1/2 cups water
1 med onion
200 gm mushrooms
1/4 cup plain flour
1 large beef stock cube
300 ml cream
parsley and oregano to garnish
Method
Remove the fat from chops.
Heat milk and water in a med pan. Add chops, bring to the boil, reduce heat and simmer 15 min or until meat is tender. Remove chops and take off all meat cutting finely. Strain and reserve the liquid.
Melt butter and cook onion over a med heat till soft, adding mushrooms and stir a further 3 min.
Blend the flour with a bit of liquid and add to pan with lamb and stock cube. Stir over high heat till mix boils and thickens. Add cream and reheat without boiling.
Serving suggestions
Always season with salt and pepper and top with finely chopped fresh herbs.
