Mushroom Soup plus Video
This Mushroom Soup recipe will give the best tasting Mushroom Soup ever. Instead of a bowl of off-white sauce with a few bits om mushroom floating about in it, you will enjoy the deep intense flavour of the mushrooms in everyt spoonful.
You can also see my Mushroom Soup Video Tutorial, just click on the photo below
Mushroom Soup
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
- 6
Ingredients
- 30 g Unsalted Butter
- 2 Garlic Clove
- 1 Medium Onion
- 350 - 400 g White Mushrooms
- 150 - 200 g Portobello Mushrooms
- 800 g Vegetable Stock. Fresh, Carton or a stock cube
- Salt and Pepper to taste depending on how salty your stock is.
- 200 g Cream or Creme Fraiche
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Gently fry the onions and garlic in the butter for about three minutes until translucent, NO burnt black bits.
- Then add the mushrooms (cut into small dice) to the pot stir well and cook for a further 10 minutes or so with the lid on. This will prevent the liquid that cooks out of the mushrooms evaporating, this will have all the mushroom flavour in.
- Now you can add the stock, salt and pepper and you should simmer this for around 15 minutes without a lid this time.
- Remove from the heat and add the cream or Creme Fraiche then allow to cool for a few minute before whizzing in the blender to a creamy smooth soup.
- Garnish as you wish and serve with crusty bread.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Category: British, Cuisine, Recipes, Soups, Salads, Side Dishes & Sauces, Starters, Vegetarian,, Vegan & Free From, Videos
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Thanks very much for the feedback Clive, That’s what we like. thanks also for the 5 Star Rating too.
I followed your recipe on this mushroom soup , i really enjoyed it .i cannot wait to make another of your helpful recipes, thank you clive.