Bligh's mushroom soup

    This mushroom soup is simple and quick to make - great for a quick and easy lunch or dinner. The stock is thickened with a bread slice, and cream is optional.


    Buckinghamshire, England, UK
    2 people made this

    Serves: 4 

    • 50g butter
    • 300g dark mushrooms, cut into small pieces
    • 1 small garlic clove, chopped
    • 2 tablespoon chopped parsley
    • 1 pinch salt and pepper
    • 1 pinch ground nutmeg
    • 1 thick slice bread
    • 1L chicken stock
    • 75 to 100g cream (optional)

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Melt the butter in a pan, add the mushrooms and allow to soften. When the juices begin to run, add the garlic, 1 tablespoon of the parsley, salt and pepper and grated nutmeg, and continue cooking for several minutes.
    2. Soak a thick slice of crustless break in a little stock while the mushrooms are cooking, then squeeze out the moisture and add to the mushrooms.
    3. Stir until the bread amalgamates (don't worry about the lumps). Add the stock and cook for 15 minutes.
    4. Blend the soup and return to the pan to reheat. Add boiling cream (if using) and sprinkle with the remaining tablespoon of parsley.

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