Cream of Mushroom Soup

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

  • 8 oz (250 g) mushrooms, chopped
  • 1 oz (25 g) onion, chopped
  • 2 pints (1 litre) stock
  • 2 oz (50 g) butter
  • 1 oz (25 g) flour
  • 8 fl oz (250 ml) single cream
  • Salt and pepper
  • ¼ wineglass Sauternes

Method

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.