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Cream of Mushroom Soup

A soup with a superb flavour, this makes an ideal dinner party starter.

ingredients

serves 4
Butter for frying
1 small onion, peeled and finely chopped
1/4 kg (1/2 lb) mushrooms, cleaned and finely chopped
2 tablespoons spoons flour
1 1/4 litre (2 pints) chicken stock
Salt and freshly ground black pepper
Pinch of grated nutmeg
1 bay leaf

To finish:
150 - 300 ml (1/4 - 1/2 pint) fresh single cream
Chopped fresh parsley

method

1. Melt a knob of butter in a saucepan. Add the onion and mushrooms, cover and cook gently for 5 minutes. Stir in the flour and continue cooking for a further 2 minutes, stirring constantly.

2. Gradually add the chicken stock and bring to the boil, stirring. Add the seasonings. Lower the heat, half cover and simmer gently for 20 minutes.

3. Before serving, remove the bay leaf and adjust seasoning. Stir in cream to taste and top each bowl of soup with a good sprinkling of parsley.

What did you think?

15 people have helped to review this recipe. Thankyou!

Quick and easy to make and very tasty!
posted by Leigh @ 02:32PM, 2/09/08
I used creme freche instead of cream and thickened the soup with cornflour and water at the end of the cooking time as it was a little runny for my taste. I used ordinary closed cup mushrooms and added chestnut for extra flavour... mmm very tasty!
So easy to make
posted by angie @ 04:40PM, 12/01/08
I added 2 cloves of garlic with the onions and mushrooms. I also thickened with cornflour but put it in the blender too to give a creamier consistency. A good hit with the family.
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