| Homemade Mushroom Soup |
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KEY POINTS
| Preparation Time: | 15 mins | Cooking Time: | 20 mins |
| How Difficult | Easy | Freeze? | Yes |
| Servings |
4 portions |
INGREDIENTS
For illustration
only, rely on ingredients list below
| Metric | Imperial |
| 500 g mushrooms | 1 lb mushrooms |
| 90 g butter | 3 oz butter |
| 2 medium onions, chopped | 2 medium onions, chopped |
| 1 clove garlic, crushed | 1 clove garlic, crushed |
| 2 tablespoons plain flour | 2 tablespoons plain flour |
| 1 litre hot chicken stock (or vegetable stock for vegetarians) | 2 pints hot chicken stock (or vegetable stock for vegetarians) |
| 1 bay leaf | 1 bay leaf |
| ½ cup / 4 tablespoons cream | 4 fl oz cream |
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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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Pour in the hot chicken stock and bring to the boil. Add the bay
leaf and simmer for 10 minutes. Remove the bay leaf and leave the soup to cool for a few minutes. |
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Place the soup in a food processor or if you have a hand blender this is
much easier to use. Blend well till smooth, it may be necessary to do this in two batches. |
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Rinse the saucepan and return to soup, season with salt and pepper and
reheat until boiling.
Stir in the cream..... |
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Then serve and eat! |
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