Cream of mushroom soup

Cream of mushroom soup

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
30g butter
1 small onion, finely chopped
250g flat or button mushrooms, chopped
1 tablespoon plain flour
1 cup milk
salt and freshly ground pepper
2 1/2 cups chicken stock
1/2 teaspoon dried tarragon, (optional)
1/4 cup cream, (optional)
4 button mushrooms, thinly sliced, to garnish (optional)
2 tablespoons freshly chopped parsley, to garnish

Method

  1. Melt the butter in a large saucepan, add the onion and cook gently for 5 minutes or until softened. Stir in the mushrooms, cover and cook for 5 minutes, tossing the pan occasionally. Sprinkle in the flour and cook for 2 minutes, then gradually pour in the milk, stirring until well blended. Season with the salt and pepper, to taste. Cook, stirring over a gentle heat for a few minutes. Add the stock and tarragon, if using, and simmer for 10 minutes, stirring occasionally. Set aside and cool for 5 minutes.
  2. Place half in a blender or food processor and purée until smooth. Return to the pan and repeat with the remaining soup. Reheat the soup gently for a few minutes, then stir in the cream, if using, and check for seasoning. Serve garnished with mushroom slices, if using, and the parsley.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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