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.
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.
© 1990 Darina Allen. All rights reserved.