Mushroom soup is a classic comfort food that is both hearty and easy to make. Whether you want a warm starter or a light meal, this mushroom soup blends fresh ingredients to create a rich, creamy flavor that everyone will love.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 90g |
| Medium onions | 2, roughly chopped |
| Garlic clove | 1, crushed |
| Mushrooms (chestnut/button) | 500g, finely chopped |
| Plain flour | 2 tbsp |
| Hot chicken stock | 1 liter |
| Bay leaf | 1 |
| Single cream | 4 tbsp |
| Flat-leaf parsley (optional) | Small handful, roughly chopped |
Instructions
- Heat the butter in a large saucepan. Add onions and garlic and cook gently for 8-10 minutes until softened but not browned.
- Add mushrooms and cook on high heat for 3 minutes until softened. Sprinkle over flour and stir.
- Pour in chicken stock, bring to the boil, add bay leaf and simmer for 10 minutes.
- Remove bay leaf. Use a hand blender to blitz the soup until smooth.
- Gently reheat and stir through the cream. Garnish with parsley if desired. Serve hot.
Helpful Tips
- Use chestnut or button mushrooms for the best flavor and texture.
- To make it vegan, substitute butter and cream with plant-based alternatives and use vegetable stock.
- The soup can be frozen before adding cream; just add cream when reheating.
FAQ
Can I use other types of mushrooms?
Yes, cremini or portobello mushrooms can add a deeper flavor.
How long does the soup keep?
Refrigerated, it’s best consumed within 3 days. Freeze for longer storage.
Can I make it gluten-free?
Yes, use gluten-free flour or cornstarch instead of plain flour.
Enjoy your homemade mushroom soup perfect for cozy meals and quick dinners! Explore the recipe and share your soup stories.