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Mushroom and cumin soup
500g flat-cap mushrooms
2 stock cubes (veg or chicken)
1 tbs plain white flour
1 tsp cumin seeds
Shred the mushrooms, and simmer gently in a little butter. When cooked, add the water and the stock cubes, and simmer for half an hour. Make a roux with the flour and some butter, and slowly add the milk to make a thin white sauce. Toast the cumin seeds lightly in a dry pan. Add the mushrooms and liquor to the sauce, and stir in the cumin seeds. Simmer for 20 minutes. Serve with crusty bread.
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