Cream of Mushroom Soup

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Cream of Mushroom Soup
I like to cook this as a cream soup milk and cream as well as stock, usually vegetable. I use whatever mushrooms are in the fridge but a mixture gives a better flavour, if the soup is to be made with just white mushrooms then I like to add a few drops of mushroom ketchup to boost the flavour. I was bought a copy of 'the little brown soup book' as a wedding present and I used this as a guide for quantities of ingredients for many years. Nowadays, I make soups without recipes, but if you can get a copy I am certain you will enjoy using it.
Prep Time 15 minutes
Cook Time 45 minutes
Servings
1/2 pint per person
Ingredients
Prep Time 15 minutes
Cook Time 45 minutes
Servings
1/2 pint per person
Ingredients
Instructions
  1. Put the chopped mushroom in the soup pan and sprinkle with salt and pepper.
  2. Add the butter and garlic and heat gently with a lid on the pan.
  3. After 15 minutes of gentle heating much of the juice of the mushrooms should have oozed out. Stir in the flour and then very slowly the milk to avoid it going lumpy.
  4. Add the stock and thyme and bring to the boil. Add the mushroom ketchup here is using.
  5. Pour into a liquidiser adding the cream.
  6. Once liquidised, reheat and adjust the seasoning, once the cream is added do not let it boil.
Recipe Notes

For those not familar with mushroom ketchup it comes in a glass bottle and is a thin liquid more like a mushroom extract nothing like tomato ketchup which is thick.  It can be used in any dish containing mushrooms to boost the flavour.

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