We like mushroom soup but it can sometimes have a cement-like quality that we’re not keen on. This one is particularly nice, reliably avoiding this textural issue and has a nice mix of mushrooms and juicy stock. We think you should use flat mushrooms as they will give it an extra mushroomy flavour.
Mushroom soup – serves 6
- 45g butter
- 1 onion, finely chopped
- 450g large flat mushrooms, finely chopped
- 25g plain flour
- 600ml hot chicken stock
- 600ml hot milk
- a dash of double cream (only if you have it)
Melt the butter in a large saucepan over a low heat. Add the onions, cover with a lid and leave to cook gently for 10 minute or until soft and cooked.
Add the mushrooms and cook over a high heat for 5-6 minutes, then stir in the flour and cook over a low heat for 2-3 minutes. Season.
Gradually add the hot stock and the milk, stirring continually. Increase the heat and bring to the boil. Taste for seasoning and serve in warm bowls with a little cream if you like.
(Original reipce by Darina Allen in Olive Magazine, October 2018.)
