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Dad’s simple mushroom soup

Wicker basket of freshly picked mushrooms.
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.

Ingredients

  • 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).

Method

  1. 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.
  2. Roughly chop the mushrooms and add to the pan, cook until soft but not browned.
  3. 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.
  4. Cook on a medium heat for about ten to fifteen minutes or until the mushrooms are tender.
  5. Take off the heat and blitz with a hand blender.
  6. Add the cream, stir through and gently warm before serving.

Photo credit: Valeria Boltneva.

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