Snozzberry
Full Member
I have just adapted a recipe given to me by a friend ages ago and put it into the recipe builder. I was pleasantly surprised to find it works out as 2pp per serving 
2 onions, chopped and softened with fry light
1 clove garlic
2 tbsp plain flour
500g mushrooms
1L chicken stock, made with oxo cube
250ml WW thick cream
seasoning
1. Cook onions in frylight until soft but not brown.
2. Add garlic and mushrooms and cook on high heat for 3 minutes.
3. Add flour, stir well for 2 minutes until thickened.
4. Add chicken stock and simmer for 15-20 minutes.
5. Blitz with hand blender, add cream and serve.
Makes 6 servings at 2pp each.
This recipe makes loads, so I usually serve half as soup and use the other half mixed with browned off mince as an alternative to bolognaise - it is gorgeous!
2 onions, chopped and softened with fry light
1 clove garlic
2 tbsp plain flour
500g mushrooms
1L chicken stock, made with oxo cube
250ml WW thick cream
seasoning
1. Cook onions in frylight until soft but not brown.
2. Add garlic and mushrooms and cook on high heat for 3 minutes.
3. Add flour, stir well for 2 minutes until thickened.
4. Add chicken stock and simmer for 15-20 minutes.
5. Blitz with hand blender, add cream and serve.
Makes 6 servings at 2pp each.
This recipe makes loads, so I usually serve half as soup and use the other half mixed with browned off mince as an alternative to bolognaise - it is gorgeous!
