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Brown Mushroom Soup With Parsley

Updated on January 31, 2014

How To Make Mushroom Soup

For mushroom soup I always use brown mushrooms as they have a much stronger flavour, and I love the taste when they are cooked with flat-leafed parsley as it complements the mushrooms' taste so well. Being homemade, you can be sure of what you put into the soup, therefore I would claim it is healthy, tasty and inexpensive. This recipe is based on one I found in The New Covent Garden Soup Company's Book Of Soups. But as usual I ended up making my own version to use ingrdients I had at hand.

In this lens I will quickly take you through the preparation of the vegetables and how to cook and serve the soup; the ingredients and a brief method is outlined in a printable version of this recipe below, be sure to read the lens for a complete description of the method.

ingredients for brown onion soup
ingredients for brown onion soup

The Recipe For My Brown Mushroom Soup

2-3 tablespoons extra virgin olive oil

325gm (12oz) chestnut (brown) mushrooms

1 medium onion, I used a red onion but this is not necessary

1-2 cloves garlic, this is to your personal taste and may be omitted altogether

40gm 1.5 oz plain flour

800ml (1..33 pt) vegetable stock

milk, see method

single cream, see method

1 tablespoon freshly chopped, flat leaf parsley

sea salt and fresh ground black pepper

This list of ingredients and a brief method is outlined in a printable version of this recipe below

Just one tip before you start; the flavour of the mushrooms is easily overpowered by too much of any of the other ingredients, so be careful. It is always easier to add more pepper say, than to take it away.

preparation of brown mushrooms for soup
preparation of brown mushrooms for soup

The Mushrooms

Preparing The Brown Mushrooms

Chestnut (or brown) mushrooms have so much more flavour that it is worth getting these for a special occasion and I was making this for a dinner with some friends. The flavour seems to be in the outer skin so I never peel these mushrooms as I normally do with white mushrooms. I thow them into a bowl clean water, cut off the end of the stalks and wipe them with some kitchen roll. they are then sliced fairly thinly to be ready for the pot.

chpped onions for brown mushroom soup
chpped onions for brown mushroom soup

Preparing The Onion

And Starting To cook The Soup

Peel and thinly slice the onion, the thinner the slices the shorter is the time required to soften them in the pot.

Add the olive oil to the pot and put on a medium heat, add the sliced onion and the garlic - crushed is best although it can be finely chopped and turn down to a low heat. Leave until the onion is soft but not turning brown. A little browning will not matter, so don't worry.

chopped parsley for brown onion soup
chopped parsley for brown onion soup

The Parsley

Prepare the parsley whilst the onions are softening.

Wash the parsley and shake dry, remove the thicker stalks. Use flat leafed parsley if available or curled leaf at a push, but it must be freshly chopped as we will be using half of it for a garnish and dried parsley would not look the part. Chop medium fine, don't tire yourself, LOL

The Proper Utensils Make The Job so Much Easier

If you need anything maybe you can find it here:-

OXO SteeL Garlic Press
OXO SteeL Garlic Press

I find that nearly all soups need garlic even if just a touch

 
Oxo Good Grips Measuring Spoons, Stainless Steel, 4-Pc
Oxo Good Grips Measuring Spoons, Stainless Steel, 4-Pc

Don't get foxed by those tiny partial teaspoon measurements, this is so helpful

 
brown mushroom soup cooking
brown mushroom soup cooking

Cooking The Brown Mushroom Soup

Once the onions are soft, add the flour and stir well in. This is to thicken the soup, something I normally do with a potato but for once I changed my method according to the recipe that I was basing this soup upon. I am not aware of any real difference between these two methods of thickening, perhaps you know differently? However, this soup does not require as long a time in the pot as most of my other vegetable soups so perhaps the potato would not be properly cooked. But I digress!

After the flour, add the stock, half the sliced mushrooms and half the chopped parsley; then season to taste with the salt and pepper.

Bring to the boil and then leave to simmer for 10 - 15 minutes or until the mushrooms are tender. Allow to cool a little and then use a blender to pureé the soup, a hand blender is perfectly adequate for this task.

Sauté the remainder of the mushrooms, my mushrooms were quite large so I chopped the slices into half as they will be left in the final soup, and should be a comfortable mouthful and fit on the spoon.

Pour the soup back into the pot and add the sauteéd mushrooms and most of the the remainder of the parsley. Now the original recipe suggested adding cream at this stage but tp keep the fat content low ( and healthy) I used skimmed milk. Add sufficient milk to bring the soup to a reasonably fluid consistency. It is usually too thick after it has been blended. Simmer gently for five minutes.

More Help In The Kitchen From Amazon

Cuisinart CSB-76BC SmartStick 200-Watt Immersion Hand Blender, Brushed Chrome
Cuisinart CSB-76BC SmartStick 200-Watt Immersion Hand Blender, Brushed Chrome

I have always found a hand blender is not only adequate but preferable

 
Proctor Silex 59735 Immersion Hand Blender, White
Proctor Silex 59735 Immersion Hand Blender, White

You can blend to the texture that you require for each particular soup

 
serving brown onion soup
serving brown onion soup

Serving The Soup

You can serve the soup straight away, or leave to cool and keep chilled until you are ready. Make it the day before if you need it for a special occasion. My wife and I were having guests for a dinner party so that is exactly what we did.

On the day of the diiner party, just before the time for sitting at the table and the main course was gently cooking, the soup was slowly heated before serving. A spoonful of single cream was added and swirled into the soup in the bowl, before garnishing with a little freshly chopped parsley. On this occasion the soup was served with a slice of freshly baked ( homemade of course) onion bread and a glass of rosé wine.Voilá a perfect first course on a very cold night.

Need Anything Else?

Bormioli Rocco Parma Soup Plates, Set of 6, White
Bormioli Rocco Parma Soup Plates, Set of 6, White

Nothing like hot tasty soup, but larger open dishes help to cool the soup slightly

 
International 53-Piece Simplicity Flatware Set
International 53-Piece Simplicity Flatware Set

You will of course need spoons to use at the table

 
Libbey Vina Round Red Wine Goblets, 18-1/4-Ounce, Set of 6
Libbey Vina Round Red Wine Goblets, 18-1/4-Ounce, Set of 6

And don't forget the wine, I find red goes well with mushroom and parsley

 
brown mushroom soup with parsley
brown mushroom soup with parsley

A printable recipe for this delicious and healthy mushroom soup.

For full instructions please read above. This is intended as a quick reminder to use in the kitchen.

  • Cook time: 45 min
  • Ready in: 45 min
  • Yields: 4-6

Ingredients

  • 325 gm (12oz) chestnut (brown) mushrooms
  • 1 medium onion
  • 1 -2 cloves garlic
  • this is to your personal taste
  • 2 -3 tablespoons extra virgin olive oil
  • 40 gm (1.5 oz) plain flour
  • 800 ml (1..33 pt) vegetable stock
  • skimmed milk ( see method)
  • single cream ( see method)
  • 1 tablespoon frshly chopped
  • flat leaf parsley
  • sea salt and fresh ground black pepper

Instructions

  1. 1. Peel and thinly slice the onion and galic, and gently fry until soft
  2. 2. Wash and slice the musrooms and chop the parsely
  3. 3. Once the onions are soft, add the flour and stir well in, then add the stock, half the sliced mushrooms and half the chopped parsley; then season to taste with the salt and pepper.
  4. 4. Bring to the boil and then leave to simmer for 10 - 15 minutes or until the mushrooms are tender. Allow to cool a little and then use a blender to pureé the soup.
  5. 5. Sauté the remainder of the mushrooms
  6. 6. Pour the soup back into the pot and add the sauteéd mushrooms and most of the the remainder of the parsley. Add sufficient milk to bring the soup to a reasonably fluid consistency. Simmer gently for five minutes.
  7. 7. Before serving a spoonful of single cream was swirled into the soup in the bowl, and then garnished with a little freshly chopped parsley.
Cast your vote for Recipe For My Brown Mushroom Soup

I would love to hear if you have made this soup, and wether you enjoyed it. It is very quick and easy to make and of course this version is guaranteed healthy and low fat.

Ready To Try My Brown Mushroom Soup?

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    • profile image

      Austin 2 years ago

      Good for you! Cooking is a real talent as well as a clgalenhe. Simple is always good. Remember a colorful' plate of food is a healthy meal. The colorful ingredients are full of nutrients. Have fun and keep us posted on what you are preparing for your Mom. I know she will love it. Sal

    • RTalloni profile image

      RTalloni 3 years ago from the short journey

      This would be a wonderful soup for cold winter evening by the fire. Thanks!

    • profile image

      anonymous 5 years ago

      tasty - I like the flat-top/ flat-cap mushroom because they give off a wonderful rich brown colour.

    • CruiseReady profile image

      CruiseReady 6 years ago from East Central Florida

      I have not made your mushroom soup YET, but it sure sounds good!

    • Ramkitten2000 profile image

      Deb Kingsbury 6 years ago from Flagstaff, Arizona

      This sounds really good. I love homemade soup.

    • profile image

      anonymous 6 years ago

      Your Brown Mushroom Soup sounds absolutely deliciously, yummy good!

    • Addy Bell profile image

      Addy Bell 6 years ago

      Yup! I love mushroom soup. Mushroom anything, actually.

    • indigoj profile image

      Indigo Janson 6 years ago from UK

      Sounds delicious! I'll have to give it a go.

    • LouisaDembul profile image

      LouisaDembul 6 years ago

      Looks really good, can just imagine it with a slice of bread!

    • LisaAuch1 profile image

      Lisa Auch 6 years ago from Scotland

      My family have taken a shine to tinned mushroom soup, however I am going to try this and see what they say, so much better home made soup! yum.

    • WildFacesGallery profile image

      Mona 6 years ago from Iowa

      Looks yummy. This time of year a good hearty soup hits the spot.

    • John Dyhouse profile image
      Author

      John Dyhouse 6 years ago from UK

      @anonymous: thanks for visiting and your lovely comments

    • John Dyhouse profile image
      Author

      John Dyhouse 6 years ago from UK

      @sorana lm: thanks and you would win that bet!

    • sorana lm profile image

      sorana lm 6 years ago

      I haven't made this soup but I'll have a go. It looks so easy to make and I bet it is delicious.

    • profile image

      anonymous 6 years ago

      Your Brown Mushroom Soup look delicious, healthy and easily for cooking. I feel fall in love with it, right now. Thank for sharing .. dear lovely lady artyfax .. 5 cooking loving stars for you :) Always cheer up for you. Have a wonderful times.