Serves 4 as a main dish, 6 as a starter.
My father mentioned that he was making mushroom soup for lunch the other week and he was kind enough to share his recipe. I’ve added a couple of things, mostly to use them up (celery, anchovy fillets, worcestershire sauce) but I’d be happy to make it without those additions. I made it for supper this evening and served it with a couple of slices of hot buttered toast. Delicious. Thanks Dad.
- 1 tablespoon of olive oil
- About 50g butter
- 2 tablespoons plain flour
- 1 smallish leek (or a large shallot or a medium yellow onion will also be fine), finely chopped
- 2 sticks celery, finely chopped
- 4+ cloves garlic, finely chopped
- About 500g mushrooms
- About 300ml (1 cup) of single (or light whipping) cream
- 1 litre (about 4 and a half cups) vegetable stock (or chicken stock if you prefer)
- 1 heaped teaspoon dried thyme (or fresh if you have it). Parsley also works well.
- Worcestershire sauce and seasoning
- Couple of anchovy fillets if you have them (I had a couple in the fridge to use up).
- In a large pan, melt the butter and oil then sauté the leeks, celery and garlic on a gentle heat until soft and golden brown.
- Roughly chop the mushrooms and add to the pan, cook until soft but not browned.
- Take the pan off the heat, add the flour and stir through for a minute or so then add the stock and return to the heat.
- Cook on a medium heat for about ten to fifteen minutes or until the mushrooms are tender.
- Take off the heat and blitz with a hand blender.
- Add the cream, stir through and gently warm before serving.
Photo credit: Valeria Boltneva.
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