• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 1 onion diced
  • 1 tbsp butter
  • 1 bay leaf
  • 60 g cabbage shredded
  • 50 g carrot,diced
  • 5 button mushrooms sliced
  • 1 tomato diced
  • 700 ml fresh chicken stock
  • Mixed with 1-2 tbsp water to form a paste
  • 1 tbsp tomato sauce
  • 1 tbsp plain flour
  •  Dash of salt, pepper and sugar to taste
  •  A good dash of freshly cracked ground black pepper

Instructions

  1. Put butter in a heated, deep saucepan, add in bay leaf and onion and fry for 1 - 2 minutes until fragrant and onion turns soft.
  2. Add in button mushrooms, carrot, tomato and tomato sauce. Continue to fry for 2 - 3 minutes.
  3. Add fresh chicken stock and bring to the boil. Reduce the heat and simmer for 8 - 10 minutes then add in cabbage and cook for an extra 1 minute. Mix in flour paste and stir vigorously to thicken the soup. Season to taste.

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