Cream of Mushroom Soup Recipe
(SERVES 6-8 )

Ingredients:

Method:

1. Pour the milk into a saucepan and add the sliced onion, carrot, celery, bay leaf, parsley stalks, mace and the peppercorns. Heat gently until just simmering, then remove from the heat, cover and leave to stand for at least 10 minutes, but preferably for around 30 minutes or longer.

2. Melt half of the butter in a large saucepan and sauce the chopped onion gently for 2 minutes. Add the mushrooms and sauté for 5 minutes, stirring occasionally. Add the stock, bring to the boil, cover and simmer for 10 minutes. Blend well to a smooth, thin puree and reserve.

3. Melt the rest of the butter in a large, clean saucepan, stir in the flour and cook gently to a sandy textured roux. Gradually add the strained, flavored milk, stirring well until thickened and smooth, then simmer gently for 20 minutes.

4. Add the reserved mushroom puree and stir well over a gentle heat. Cook the soup at simmering point for another 2 minutes.

5. Stir the cream into the soup then reheat it gently, without boiling. Check the seasoning and then serve sprinkled with chopped parsley.

PREPARATION TIME: 15 minutes, plus 10-30 minutes standing time      COOKING TIME: 40 minutes

 

Recipes by Country  Soups & Starters Salads BBQ & Roasts  Italian food Indian food  Fish & Seafood Poultry & Game Meat  Chinese food Vietnamese food  Snacks & Sandwiches Casseroles & Stews Rice & Pasta  Japanese food Thai food  Sauces, Stocks & Stuffing Cajun & Creole Drinks Desserts      Jams, Pickles, Preserves Breads, Biscuits & Cakes Vegetables      Drinks Vegetarian food