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Vegetable Lasagna

Sunday dinner: Avoca Soup.

My mother-in-law bought a soup cookbook while in Ireland a few years back, and this recipe is from that book. It was delicious, and a perfect meal to try to combat the current temperature outside of 2 degrees!

1 oz butter

1 lb onions, peeled and very finely chopped

2 1/2 lb mixed mushrooms, finely chopped

3 oz flour

2 pints (4 cups) vegetable stock

1 pint (2 cups) whole milk

1 teaspoon chopped fresh thyme

Melt the butter over a very low heat, add the onions and cook gently for 10 minutes or until translucent. Raise the heat, add the mushrooms and season well with salt and pepper. Cook for 3 minutes or until the juices start to run, then stir in the flour. Lower the heat and cook, stirring continuously, for about 8 minutes. Combine the stock and milk in a separate pan and bring to the boil, then remove from the heat. Gradually add the stock and milk to the mushroom mixture, whisking to avoid lumps. Heat the soup at just below simmering point for about 10 minutes, stirring occasionally. Add the thyme, check the seasoning and serve.