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Cream of salsify and mushroom soup

A home-style Cream of salsify and mushroom soup made with Sunflower Oil, Olive Oil, Water, Butter, and Flour. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 3 tbsp
• 1 tbsp
• 1 l
• 25 g
• 25 g

Method (preview)

1. 1

   Scrub the salsify in plenty of water, discard the ends of the roots and cut into 1 cm (1/2 in) lengths.

2. 2

   Stir occasionally to prevent sticking, as salsify is dry.

3. 3

   Meanwhile stew the mushrooms in the olive oil until they have given off their liquid, reserve the liquid and add the mushrooms to the salsify and onions.

4. 4

   Cover with the water and bring to the boil; simmer for 20 minutes.

5. 5

   In a heavy pan, melt the butter, stir in the flour and gradually add first the mushrooms-liquid, then the milk.

6. 6

   When you have a thick sauce, slowly stir in the liquid from the soup, add the vegetables and liquidize.