Mushroom Soup

This mushroom soup is so quick and simple to make yet utterly delicious.  The butter makes it creamy and together with the garlic it’s a marriage made in culinary heaven!  Plus my husband and kids love this soup so it’s all good.

PS: Have updated the photos as we have this so often and my photography has moved on since I started this blog!

4.86 from 7 votes

Print

Mushroom Soup

A simply delicious, creamy, garlicy mushroom soup.

Prep Time 5 minutes

Cook Time 17 minutes

Total Time 22 minutes

Servings 4

Author Camilla

Ingredients

• 300 g / 12oz Mushrooms roughly chopped
• 50 g / 2oz Butter
• 1 Large onion finely chopped
• 2 Cloves garlic crushed
• 25 g / 1oz flour
• 400 ml / ¾ pt milk
• 400 ml / ¾ pt chicken or vegetable stock
• Salt and pepper
• A few chives snipped to garnish (optional)

Instructions

1. Melt the butter in a pan.
2. Add the onion and garlic and sweat under a lid gently on a low heat until softened, stirring occasionally (about 10 mins).
3. Add the mushrooms to the pan and cook gently for 5 minutes.
4. Add the flour and stir for 1 minute.
5. Stir in the stock, milk and seasoning.
6. Liquidise and adjust seasoning if necessary, bring back to serving temperature.
7. Serve garnished with snipped chives (optional).

Recipe Notes

I find a stainless steel hand blender invaluable for soup making as there is no need to wait for the soup to cool down and it negates the need to transfer it to a liquidiser.