About this recipe:This homemade mushroom soup will rival any store-bought variety. It's rich, creamy and full of flavour. Serve with crusty bread for a substantial lunch or dinner. Feel free to experiment with exotic mushrooms, such as shiitake or oyster.
450g fresh mushrooms
4 spring onions, thinly sliced
3 cloves garlic, chopped
1 teaspoon chopped fresh thyme
2 tablespoons plain flour
1 litre vegetable stock
250ml single cream
salt and pepper to taste
1 sprig fresh thyme leaves
1 tablespoon chopped fresh chives
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Method Prep:15min › Cook:15min › Ready in:30min
Thinly slice the mushroom caps, discarding the stalks.
Melt the butter in a heavy-based pan and cook the spring onions, garlic and thyme, stirring, for 1 minute or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3 to 4 minutes or until the mushroom just softens. Add flour and cook, stirring for 1 minute.
Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper and garnish with the chopped chives and thyme.