Quick and Delicious Cream of Mushroom Soup Recipe
If you have excess mushrooms to use up, you can't go far wrong with a nice warming plate of cream of mushroom soup.
Mushrooms don't keep too well, unless they are frozen, and at certain times of the year there are a glut of mushrooms in the shops.
If you grow your own you will no doubt find that loads of them come ready at the same time and have to be used up.
If you are in the habit of making soup stock each time you have bones left over and freezing it, now is the time to get that stock used up, leaving space in your freezer for a new batch.
Mushroom soup can be frozen for later use.
The choice of mushroom type you use is all down to availability, price and personal preference.
As well as the common cultivated, or button mushroom, there are many other varieties that can be used.
Types of Mushroom
- Oyster mushrooms - they have a stronger flavor than button mushrooms.
- Chanterelle mushrooms - have a delicious delicate flavor.
- Morel mushrooms - have a delicate flavor.
Read more about types of mushrooms and how to grow, cook and store them here - Growing Mushrooms.
- ½ lb (227g) mushrooms, sliced
- 1 small onion, skinned and sliced
- ½ pint (1 cup) white stock
- 1oz (28g) butter
- 3 level tablespoons flour
- ¾ pint (1.5 cups) milk
- salt and pepper
- 2 - 3 tablespoons cream
- Place the mushrooms and the onions in the stock and cook gently for about ½ an hour until soft. Sieve or put through an electric blender until it has reached a smooth consistency.
- Melt the butter, stir in the flour and cook for 2 - 3 minutes. Remove pan from heat and gradually stir in the milk, a little at a time to avoid lumps.
- Return to heat and bring to the boil, stirring continuously. Reduce heat and continue stirring until it thickens.
- Add the mushroom purée and seasoning and simmer for 15 minutes.
- Allow to cool slightly and stir in the cream. Re-heat without boiling and serve.