Mushroom Soup

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • 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.


  • 45 g butter
  • 110 g very finely chopped onion
  • 450 g mushrooms, very finely chopped
  • 30 g flour
  • salt and freshly ground pepper
  • 600 ml home-made chicken stock
  • 600 ml milk


Melt the butter in a saucepan on a gentle heat. Toss the onions in it, cover and sweat until soft and completely cooked. Add the mushrooms 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.