Ingredients
- 1 arrowroot powder
- 1 cube bouillon
- 475 ml skim milk
- 80 gr mushrooms (fresh)
- 60 gr onion (finely chopped)
- 28 gr butter
- 1 gr vegetable seasoning
In sauce pan, melt butter over medium heat. Add mushrooms. onion, and vegetable seasoning. Cook about 5 minutes. Combine arrowroot in about quarter of the milk; add to mushroom mixture. Add bouillon cube and remaining milk. Simmer, stirring constantly, until soup is hot and thickens slightly.
