Cream of Mushroom Soup

The trick of this soup is to really sweat down the mushrooms in the butter until they start to turn golden brown which will really intensify the flavour.

Ingredients

500g sliced standard white mushrooms
20g unsalted butter
2 thinly sliced shallots
500ml vegetable or chicken stock
250ml double cream
SBJ herby sea salt and pepper

Method

Place the mushrooms, shallots and butter in a frying pan and cook gently over a medium heat for around 15 minutes until they have become soft and golden then pour in the stock, bring to the boil and simmer for around 20 minutes. Add the cream and simmer for a further 10 minutes.
Keep back a few of the mushrooms to place on top of the served soup and place the rest into a food processor or liquidiser and whizz until nice and smooth. Season with salt and pepper and serve.
Yes it really is as simple as that. Homemade cream of mushroom soup in no time at all.

Cream of Mushroom Soup

Ingredients

Method

Share this recipe