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Recipes

   Mushroom Soup with Cream

recipe image
The colour of this soup depends very much on the quality of the mushrooms. Ideally it should be a velvety pale brown, only possible if the mushrooms are really young and quite closed. However, the flavour will still be very good indeed if you use mushrooms past their first youth.
Ingredients
Serves: 4

225 Gram White button mushrooms (8 oz)
1 Small Onion
50 Gram Butter (2 oz)
25 Gram Plain flour (1 oz)
1.2 Litres Chicken stock or vegetable stock (2 pints)
Salt and freshly ground pepper
Grating Nutmeg
1/2 Wine glass Sauterne or other white wine, optional
150 ml Milk (1/4 pint)
150 ml Single cream (1/4 pint)
Method
Chop the mushrooms coarsely and either grate or chop the onion finely. Put them in a large saucepan with the butter and simmer in their own juices for 10 minutes. Add the flour, let it bubble for a few minutes, stirring with a wooden spoon, then add the stock little by little until you have a smooth soup.

Bring to the boil and simmer for 20 minutes, then blend to a velvety cream in the liquidiser. Return to the pan, bring back to the boil and simmer for 10-15 minutes, to reduce the soup a little - it should be thicker than required since you will be adding more liquid.

Season with salt, pepper and nutmeg. Add the wine and simmer for a further 5 minutes. Stir in the milk and cream. Heat through and serve.

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