Creamy Mushroom Soup
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Preparation Time: 10 minutes | Cooking Time: 20 minutes | Freezable?: No
A light and delicate soup best made with dark flat open grilled mushrooms which normally have more flavour than button mushrooms.
- 4oz (110g) mushrooms (dark open mushrooms work best but any type will be fine)
- 1oz (25g) butter
- 1 small onion, finely chopped
- Grated nutmeg
- 5 fl oz (150ml) milk
- 5 fl oz (150ml) vegetable stock or water
- 1 dessertspoon of mushroom ketchup
- 1 dessertspoon of lemon juice
- 1 tablespoon single cream
- salt and freshly milled black pepper
opitonal – 1 tablespoon dry sherry if you happen to have some
- First of all wipe the mushrooms with some damp kitchen paper if they need it. Melt the butter in a medium-sized saucepan and soften the onion in it over a medium heat for about 5 minutes.
- Chop the mushrooms fairly small and add them to the pan along with the sherry. Stir well, season with salt and pepper and a little grated nutmeg, then lower the heat, put a lid on and leave for 5 minutes for the heat to draw out the mushroom juice.
- Next add the milk, stock and mushroom ketchup, stir and simmer again with the lid on for 10 minutes. After that transfer half the soup to a blender and whiz to a purée, then return it to the saucepan along with the lemon juice. Taste to check the seasoning, then reheat gently, adding the cream just before serving.
Garnish with thin slices of mushroom and some finely chopped parsley if you have some.
Tastes delicious and warms you right through.
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