Mushroom soup

Mushroom soup

By
From
Sarah Raven's Garden Cookbook
Serves
6
Photographer
Jonathan Buckley

You can practically stand your spoon up in this soup, it is packed so full of mushrooms.

Ingredients

Quantity Ingredient
600ml good chicken stock
1 large onion, finely chopped
1 garlic clove, finely chopped
75g butter
450g mushrooms, (a mixture of mushrooms is delicious, including some button or closed-cup)
50g flour
generous pinch ground mace or freshly grated nutmeg
600ml whole milk
150ml single cream
1-2 teaspoon(s) lemon juice
handful parsley, finely chopped
salt
black pepper

Method

  1. Warm the stock and put to one side. Fry the onion and garlic in the butter to soften. Roughly chop half the mushrooms and add to the onion. Cook until the mushrooms are soft. Stir in the flour and mace or nutmeg, and cook for a couple of minutes.
  2. Using a large balloon whisk, gradually add the hot stock and bring to the boil. Cover and allow to simmer for 15–20 minutes. Liquidise the soup and return to a clean pan.
  3. Season well. You can freeze the mixture at this point in batches.
  4. Finely chop the rest of the mushrooms and add to the pan with the milk. Bring to the boil and simmer for a further 10 minutes. Take off the heat and add the cream and lemon juice and seasoning to taste. Scatter some parsley on each bowl.
  5. The soup can be reheated gently, but do not bring to the boil once the cream and lemon juice have been added.
Tags:
gardening
garden
Sarah Raven
Sarah Raven's Garden cookbook
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again