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Homemade Mushroom Soup Recipe |
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Click picture to enlarge
A very tasty homemade cream of mushroom soup. Serve piping hot with warm crusty
bread. An ideal starter or snack for the chilly winter months.
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KEY POINTS
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Preparation Time: |
15 mins |
Cooking Time: |
20 mins |
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How Difficult |
Easy |
Freeze? |
Yes |
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Servings |
4 portions |
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INGREDIENTS
For illustration
only, rely on ingredients list below
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Metric |
Imperial |
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500 g mushrooms |
1 lb mushrooms |
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90 g butter |
3 oz butter |
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2 medium onions, chopped |
2 medium onions, chopped |
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1 clove garlic, crushed |
1 clove garlic, crushed |
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2 tablespoons plain flour |
2 tablespoons plain flour |
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1 litre hot chicken stock (or vegetable stock for vegetarians) |
2 pints hot chicken stock (or vegetable stock for vegetarians) |
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1 bay leaf |
1 bay leaf |
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½ cup / 4 tablespoons cream |
4 fl oz cream |
Salt and freshly ground
black
pepper |
Salt and freshly ground
black pepper |
Start by cleaning the mushrooms with a damp cloth
and chop the caps and stems.
This part is rather tedious, it takes quite a while to chop the
the veg, but it is worthwhile as it takes less time for the soup
to cook. |
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Special Cooking Equipment
None required for this recipe.
CLICK ANY PICTURE BELOW TO ENLARGE IT
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Now, heat up the butter in a
medium pan and cook the garlic and onions until they're soft but not browned.
This should take five to six minutes. |
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The next step is to add the mushrooms, and cook over a high heat for 3
minutes whilst stirring constantly.
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Sprinkle the flour over the mushrooms, mix well to combine. Stir in the flour and mix well, making sure all the mushrooms are well
coated.
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