About this recipe:You can vary this fresh mushroom soup as much as you like by using different types of mushrooms, or just adding milk instead of cream. Try a pinch of grated nutmeg if you prefer it to cinnamon.
150g chopped shiitake mushrooms
100g chopped portobello mushrooms
2 shallots, chopped
2 tablespoons plain flour
400ml chicken stock
125ml double cream
125ml full fat milk
salt and pepper to taste
1 pinch ground cinnamon (optional)
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Method Prep:10min › Cook:15min › Ready in:25min
Melt the butter in a large saucepan over medium-high heat. Cook the mushrooms and shallots for about 5 minutes, or until soft. Stir in the flour until smooth. Gradually add and stir in the chicken stock. Cook, stirring, for 5 minutes, or until thick and bubbly.
Stir in the cream and milk, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.
absolutely great! very easy to make and you don't need to be too exact with amounts - i just used extra milk rather than cream and it's still beautifully creamy. thoroughly recommend this recipe.
- 26 Mar 2010
I just made this soup and it was loved by all the family, from my 1 year old to my partner who usually has some critisism of anything I make. This time there was not one bad comment from anyone. I had a lot of mushrooms to use up so I more than doubled all the ingredients except the cream and milk and it came out beautifully!!! Will definately be making again - 28 Feb 2012
just made it, tastes very good.
I did not measure anything other than 800ml of veg stock. I used 2 kinds of mushrooms, 1 onion, and left over double cream. Used the blender to give a nice texture! - 13 Jan 2012