Cream of Mushroom Soup recipe
information
A soup with a superb flavour, this makes an ideal dinner party starter.
ingredients
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
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.
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.
serving amount
serves 4
rate this recipe
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more information
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