Home › Recipes › Soups & Starters
Cream of Mushroom Soup
Field and chestnut mushrooms browned hard for depth, blended with cream and a whisper of garlic — everything the tinned version dreams of being.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Yield
- Serves 4
- Difficulty
- Easy
- Era
- Timeless
Ingredients
- 600g mixed mushrooms, sliced
- 50g butter; 1 tbsp oil
- 1 onion, chopped; 1 garlic clove
- 1 tbsp flour
- 900ml chicken or vegetable stock; 150ml double cream
- Few drops of truffle oil or a grating of nutmeg, optional; chives
Method
- Brown the mushrooms hard in batches in butter and oil — proper colour is where the flavour lives.
- Add the onion and garlic; soften 5 minutes. Stir in the flour.
- Add the stock gradually; simmer 15 minutes.
- Blend most of the soup, leaving some mushrooms in slices for texture.
- Finish with cream, season boldly, and serve with chives and hot buttered toast.
Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.