Cream of Mushroom Soup

Preparation info
  • Serves


    • Difficulty


Appears in

By Keith Floyd

Published 1988

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  • 8 oz (250 g) mushrooms, chopped
  • 1 oz (25


Put the mushrooms and onion into the stock and simmer for 20 minutes; pass through a sieve. Re-heat the purée. Work the butter and flour together to make a paste, and whisk this into the soup to thicken it. Season with pepper and salt and stir in the cream. Do not allow to boil. Add the wine at the last moment.