Mushroom Soup

Name: Mushroom Soup
Yield: Serves 8–9
Ingredients: 1 oz (30 g/scant ¼ cup) flour; 2 ozs (55 g/½ stick) butter; 1 lb (450 g/5 cups) mushrooms, very finely chopped; 4 ozs (110 g/1 cup) very finely chopped onion; 1 pint (600 ml/2½ cups) home-made chicken stock (Simply Delicious); salt and freshly ground pepper; 1 pint (600 ml/2½ cups) milk

Preparation info

Serves
8–9

Difficulty
Easy

Appears in

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.

Ingredients

2 ozs (55 g/½ stick) butter
1

Snack
Starter
Soup

Method

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, stirri