Mushroom soup recipes
Our top 3 of 18 Mushroom soup recipes
Ingredients
- 25g butter
- 25g plain flour
- 1 pint vegetable stock
- 300 ml milk
- 180g Mushrooms. wiped. finely chopped
- 1 tbsp. lemon juice
- to taste salt and pepper
- 1 tbsp. fresh parsley. chopped
- 2 tbsp. cream
Method
- 1. Place all the ingredients except the lemon juice and cream in a large saucepan. Bring to the boil over a moderate heat, whisking continuously.
- 2. Cover and simmer for about 10 minutes.
- 3. Remove from the heat and add the lemon juice and cream,stirring well. Adjust the seasoning and reheat gently without boiling.
Tips
This can be made without the button mushrooms. Great served with parmesan shavings instead of the parsley. If you are feeling decadent, swirl a little more cream on the top just before serving. Add a dash of truffle oil if you have any!
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Add commentIngredients
- 20 g Dried porcini mushrooms
- 1 litre Boiling water
- 100 g Button mushrooms
- 1 medium Onion
- 20 g Butter
- 20 g Plain flour
- 120 ml Dry white wine
- 200 g Double cream
- Handful Fresh flat leaf parsley (optional)
- To season to taste Salt and pepper (black or white)
Method
- Pour the boiling water over the dried porcini and leave to soak for 20 minutes. Remove the soaked mushrooms with a slotted spoon and keep both the mushrooms and the liquid.
- Peel the onion and chop finely. Clean the button mushrooms, chop off the end of the stalk and cut into quarters or slices.
- Melt the butter in a large saucepan, add the onions and cook for 3-4 minutes with the lid on, until they start to soften. Add the mushrooms and cook for a further 2 -3 minutes, then add the flour and cook for a couple more minutes, stirring. Pour in the porcini liquid, wine and double cream whilst stirring. Add the porcini mushrooms, bring to the boil and then turn down the heat and simmer for about 10 minutes. Taste, then season to your liking.
- With a stick blender, or in a liquidiser, blend the soup until smooth. Scatter over the parsley to serve (optional).
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Ingredients
- 1 ltr Chicken stock
- 1 clove Garlic
- 2 meduim Onions
- Salt
- Pepper
- 90g butter
- 500g Closed Mushroom
- 2 tbs Plain Flour
Method
- 1. Melt butter on a low heat until melted then add add onions and chopped garlic and cook until soft.
- 2. Add mushrooms, cook for 3 minutes on a high heat and keep stiring.
- 3. Add 2 Tbs of flour ensuring to cover all the mushrooms.
- 4. Add chicken stock and once boiling simmer on a low heat for 10mins.
- 5. Blend down and add a little bit of salt and pepper.
- 6. Enjoy.
8 Comments
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Add commentangiem Sat Jan 29 2011 • Reply
This was sooo nice, tasted better than any shop bought soup. Really easy to make too. I didn't use lemon or cream either but still delicious.
shirleyjoffe Wed Jan 12 2011 • Reply
really great, used left over mushrooms and had my lunch ready in no time, and it tasted fantastic, I didn't use cream or lemon and is was lovely without.
lynnl58 Sun Jan 9 2011 • Reply
Made the soup, it was great. Had made some rolls and they went together perfectly. This is staying in my favourites! Thanks.
lynnl58 Sat Jan 8 2011 • Reply
I could eat mushrooms for breakfast, lunch AND dinner! This is so quick and easy I am going to make this for supper tonight!
Tigh Thu Dec 16 2010 • Reply
Jeffthechef - you have a nasty habit of repeating yourself! ;-0
jeffthechef Sun Mar 7 2010 • Reply
i have just made this soup - the first receipe I have tried out on this site. Wow, lovely soup with a full flavour and so quick and easy to cook too!
I will look forward to trying out more receipes.
jeffthechef Sun Mar 7 2010 • Reply
i have just made this soup - the first receipe I have tried out on this site. Wow, lovely soup with a full flavour and so quick and easy to cook too!
I will look forward to trying out more receipes.
John Graham Mon Jul 27 2009 • Reply
really very nice,quick and simple,Graham.