Creamy mushroom soup
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.
Ingredients
Serves: 4
- 50g butter
- 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)
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.
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Reviews & ratings
Average global rating:
(280)
Reviews in English (219)
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
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