Creamy mushroom soup

    Creamy mushroom soup

    404saves
    25min


    296 people made this

    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.

    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 

    1. 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.
    2. 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 (14)

    by
    15

    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

    MindMeSugar
    13

    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

    10

    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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