A Very Simple Mushroom Soup

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 1 lb. (½ k.) mushrooms
  • 1 onion


Cook the finely sliced mushrooms and chopped onion gently in the melted butter in the bottom of a deep saucepan for 3 minutes or until tender, without allowing them to become coloured. Sprinkle in the flour, stir well, and simmer for 3 minutes over a very low heat. Gradually add the boiling milk and stir and simmer a further 5 minutes. Finally add half the cream and season well. Serve very hot