Cream of mushroom soup

Creamy of mushroom soup has a deep earthy flavour complimented by the double cream, great for lunch with a crusty roll or crackers
By Thomasina Miers
Cream of mushroom soup
  • Rating:
  • Serves: makes about 2 litres
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

  • 750 g field mushrooms
  • 250 g wild mushrooms
  • 2 tsp butter
  • 2 large shallots, chopped
  • 1 garlic clove, sliced
  • 1 litres chicken stock
  • 500 ml milk
  • 100 ml double cream

Method

1. Roughly chop the mushrooms.

2. Heat the butter in a large saucepan, tip in the shallots and garlic and cook for about 5 minutes, until softened, but not coloured.

3. Add the mushrooms and cook until softened - about 5-7 minutes.

4. Cover with the chicken stock and milk and simmer for a further 20 minutes.

5. Using an electric hand blender, whiz the soup until smooth. Stir in the cream and season with salt and pepper. Reheat the soup before serving.

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