Ingredients :
- 1 bunch spring onions, chopped
- 300 gms button mushrooms, sliced
- 600 ml chicken or vegetable stock
- 1 tbsp white wine
- a dash of nutmeg
- freshly ground black pepper
Preparation
:
- In a saucepan, cook about 100 ml of stock with spring onions, mushrooms and wine until vegetables are soft.
- Season with thyme, nutmeg and pepper.
- Add rest of the stock, bring to the boil and simmer for about 30 minutes. Serve warm.
Serves 4
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