One Of The Best And Easiest Cream Of Mushroom Soup Recipes.

With mushroom soup recipes, the quality of your mushrooms is everything. It may sound obvious but if you’ve got good mushrooms, you’re halfway to good soup before you even start cooking.  White supermarket button mushrooms are okay but you will get a better result if you go for large flat portabello or chestnut mushrooms.

I’ve put some cream in this recipe because I know some people like mushroom soup really creamy but, to be honest, I don’t usually bother to add it myself.  The soup is pretty creamy anyway so feel free to leave it out if you want to avoid the extra calories.  

Ingredients:

15g/½ oz (about a tablespoon) of butter
1 tablespoon of olive oil
1 small red onion or 2 shallots
2 garlic cloves, crushed
750g/1lb 10 oz mushrooms, sliced
750mls/1¼ pints/3 cups of vegetable stock (broth)
375mls/13fl oz/1½ cups of milk
1 tablespoon of chopped fresh rosemary or thyme
3 tablespoons of cream
Salt, pepper and lemon juice to taste


Method:
1. Gently heat the butter and olive oil in a large heavy based saucepan or soup kettle.

2.  Sauté the onion and garlic for about 5 minutes until soft but not brown.

3. Add the mushrooms and continue to cook over a low heat for a further 10 minutes.

4. Now add the herbs, stock and milk and simmer the soup for 15 to 20 minutes.

5. Stir in the cream if you are using it, then blend the soup with a food processor or blender. Season to taste with salt, pepper and lemon juice.


I hope you'll agree that this is one of the best mushroom soup recipes.  Why not serve this soup with some crusty bread or some traditional Irish soda bread.





 

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