Cream of Mushroom Soup

Cream of Mushroom Soup

This is such a simple soup to make and very flavoursome.
ServesPrep / Cooking TimeDifficulty
4 20 minutes 1

Using Field or Chestnut mushrooms give the soup far more flavour - worth spending a few more pennies to get the best results! Or use a mixture of mushrooms of your choice eg Porcini, Oyster etc. I tend to use whatever is on offer in the supermarket at the time.

Tip:

Never wash a mushroom, wipe with a piece of kitchen towel as mushrooms absorb water like a sponge and this ruins the flavour.

 

Ingredients

125g field or chestnut mushrooms
30g butter
1 small onion, chopped finely
15ml sherry
1/4tsp grated nutmeg (fresh if poss)
100 ml of chicken stock
75ml milk
75ml double cream r low fat version
25ml fresh lemon juice
Salt and pepper to taste

Method

  • Melt the butter in a large saucepan and when bubbling, add the onion and cook on a low heat for around 5 minutes or until the onion is softened but not coloured
  • Add the mushrooms and mix in well with the onions, add the sherry and nutmeg and cook with the lid on for 5 mins, stirring once or twice
  • Add the hot chicken stock and the milk, stirring in well and simmer for a further 5 mins.
  • Transfer the soup to the food processor or liquidiser and zap until smooth in texture. If you only have a stick blender, use that instead
  • Clean the pan and return the zapped soup to it, adding the lemon juice and the cream and simmer on a low heat for 2 minutes
  • Serve with crusty bread and an optional big dollop of creme fraiche floating in the middle of the soup
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