Mushroom Soup


Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About

Many people have forgotten how delicious a home-made mushroom soup can be; it’s one of the fastest of all soups to make and surely everyone’s favourite. Mushroom Soup is best made with flat mushrooms or button mushrooms a few days old, which have developed a slightly stronger flavour.


  • 2 ozs (55 g/½ stick) butter
  • 1 oz (30 g/scant ¼ cup) flour
  • 4 ozs (110 g/1 cup) very finely chopped onion
  • 1 lb (450 g/5 cups) mushrooms, very finely chopped
  • salt and freshly ground pepper
  • 1 pint (600 ml/ cups) milk
  • 1 pint (600 ml/ cups) home-made chicken stock (Simply Delicious)


Chop the onion finely. Melt the butter in a saucepan on a gentle heat. Toss the onions in it, cover and sweat until soft and completely cooked. Meanwhile, chop up the mushrooms very finely. Add to the saucepan and cook for a further 3 or 4 minutes. Now stir in the flour, cook on a low heat for 2–3 minutes, season with salt and freshly ground pepper, then add the stock and milk gradually, stirring all the time; increase the heat and bring to the boil. Taste and add a dash of cream if necessary.