One reader suggests looking out for mushrooms which are near their sell by date because these are often very cheap. An excellent idea because you can make a large batch of this soup at low cost and freeze it for use over the next few weeks. Have a look at the comments left about this recipe at the bottom of this page, some of the ideas and suggestions will be sure to inspire you even more.
|500g / 1lb 1oz mushrooms|
|90g / 3oz butter (see Cook's Notes above)|
|2 medium onions, chopped|
|1 clove garlic, crushed|
|2 tablespoons plain flour|
|1 litre / 1.8 pints hot chicken stock (or vegetable stock for vegetarians) (2 or 3 stock cubes)|
|One bay leaf|
|½ cup / 4 tablespoons single cream|
|Salt and freshly ground black pepper to taste|
Start by cleaning the mushrooms with a damp cloth
and chop the caps and stems. Peel and finely chop the onions and garlic.
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.
Although the ingredients for this soup are simple, this recipe makes the tastiest homemade mushroom soup ever. We include cream in the list of ingredients but many of the comments about this soup (see lower down this page for lots of user comments) suggest leaving out the cream. Apparently it doesn't affect the taste very much and cuts down on the calories and cholesterol. One reader suggests using crème fraiche instead of the cream. The choice is yours.
If you use spray Low-Cal oil instead of butter, you end up with a soup which is extremely low on calories and cholesterol, ideal for those on a diet. If you do this then add the flour after the stock has been poured into the pan and not before. Also, you can substitute margarine for the butter if you want.
This recipe was written by David Marks.
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.
The next step is to add the mushrooms, and cook over a high heat for 3 minutes whilst stirring constantly.
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.
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.
Rinse the saucepan and pour the soup back in again, season with salt and pepper and reheat until boiling.
Stir in the cream.....