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Cream of Mushroom Soup

Pudding Pie Mushroom Soup

We had a lot of requests for more Soup recipes, so here you go another delicious one to try!

500g mushrooms
90g unsalted butter
2 chopped onions
1 crushed clove of garlic
2 tbsp plain flour
1 litre chicken stock
1 bay leaf
½ cup of cream
Salt and pepper


•    Start by cleaning the mushrooms with a damp cloth and chop the caps and stems.
•    This part is rather tedious, it takes quite a while to chop the veg, but it is worthwhile as it takes less time for the soup to cook.
•    Now, heat up the butter in a medium pan and cook the garlic and onions until they’re soft but not browned.
•    The next step is to add the mushrooms, and cook over a high heat for 3 minutes whilst stirring constantly.
•    Sprinkle the flour over the mushrooms, mix well to combine.
•    Stir in the flour and mix well, making sure all the mushrooms are well coated.
•    Pour in the hot chicken stock and bring to the boil.  Add the bay leaf and simmer for 10 minutes.
Remove the bay leaf and leave the soup to cool for a few minutes.
•    Place the soup in a food processor or if you have a hand blender this is much easier to use.
Blend well until smooth; it may be necessary to do this in two batches.
•    Rinse the saucepan and return to soup, season with salt and pepper and reheat until boiling.
•    Stir in the cream.
•    Then serve and eat!

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