A simply delicious, creamy, garlicy mushroom soup.
Course Lunch, Starter
Cuisine British
Prep Time 5 minutesminutes
Cook Time 17 minutesminutes
Total Time 22 minutesminutes
Servings 4
Author Camilla Hawkins
Ingredients
300g/ 12oz Mushroomsroughly chopped
50g/ 2oz Butter
1Large onionfinely chopped
2Clovesgarliccrushed
25g/ 1oz flour
400ml/ ¾ pt milk
400ml/ ¾ pt chicken or vegetable stock
Salt and pepper
A few chivessnipped to garnish (optional)
Instructions
Melt the butter in a pan.
Add the onion and garlic and sweat under a lid gently on a low heat until softened, stirring occasionally (about 10 mins).
Add the mushrooms to the pan and cook gently for 5 minutes.
Add the flour and stir for 1 minute.
Stir in the stock, milk and seasoning.
Liquidise and adjust seasoning if necessary, bring back to serving temperature.
Serve garnished with snipped chives (optional).
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.