Mushroom Soup

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Use large open mushrooms to get a good flavour in mushroom soup. If they are field-picked, wash them well first.


  • 350 g/12 oz mushrooms
  • 1 medium-sized onion
  • 50


Wash the mushrooms and peel them. Peel the onion. Put the mushrooms and onion through the mincer or chop finely. Melt half the butter in a large saucepan and add the mushroom mixture. Cover with a lid and cook gently for about 5 minutes until the juices from the mushrooms run and the onion is soft. Add the stock and the bay leaf. Bring up to the boil and simmer for a further 15–30 minutes. Draw