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Mushroom soup with cream
Preparation info
- To serve
six
- Difficulty
Easy
Appears in
Published 1978
The colour of this soup depends very much on the quality of the mushrooms. It should ideally be a velvety pale brown, only possible if the mushrooms are really young and quite closed, but the flavour will still be very good indeed if you use mushrooms past their first youth.
Ingredients
Method
Chop the mushrooms coarsely and either grate or chop the onion finely. Put them into a large saucepan with the butter and simmer in their own juices for 10 minutes. Add the flour, let it bubble for a few minutes, stirring with a wooden spoon, then add the stock little by little until you have a smooth soup. Bring to the boil and simmer for 20 minutes, then blend to a velvety cream in the liquid