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Homemade Mushroom Soup from
WWW.COOKUK.CO.UK |
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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
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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 (or veg.) stock |
2 pints hot chicken (or veg.) stock |
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1 bay leaf |
1 bay leaf |
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½ cup 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.
Chop the onions and garlic finely. |
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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.....
Then serve and eat!
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