Creamy Mushroom Soup
Choose small button or cup mushrooms for this recipe. Their delicate flavour blends well with the soft cheese. There is no need to peel them before using.
The larger open mushrooms may be used but the flavour will be stronger and the colour slightly darker.
Ingredients
- 9 oz button mushrooms
- 2 oz butter
- 2 tablespoons plain flour
- 1 pint milk
- 3 oz full-fat soft cheese with chives
- 2 teaspoons lemon juice
- salt and freshly ground black pepper
- 1 tablespoon snipped chives to garnish
Instructions
- Finely chop the mushrooms, reserving 2 - 3 whole ones for the garnish. Melt half the butter in a frying-pan. Add the chopped mushrooms and fry gently for about 5 minutes until soft. Set aside.
- Melt the remaining butter in a large saucepan, sprinkle in flour and stir over low heat for 1 - 2 minutes until it is straw-coloured. Remove from the heat and gradually stir in milk. Return to the heat and simmer, stirring, until the mixture is thick and smooth.
- Remove from the heat, add the cheese a little at a time and stir until melted. Stir in the mushrooms, their juices and the lemon juice. Season to taste. Return to heat and simmer for 2 - 3 minutes.
- Pour into 4 warmed soup bowls. Float a few slices of mushrooms on top of each serving. Sprinkle lightly with chives and serve at once.
Calories: 275 kcal
Carbohydrates: 12 g
Protein: 8 g
Fat: 23g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 66 mg
Sodium: 224 mg
Potassium: 401 mg
Fiber: 1 g
Sugar: 8 g
Vitamin A: 864 IU
Vitamin C: 3 mg
Calcium: 161 mg
Iron: 1 mg