This soup came about by accident when Mr ‘HForT’ came home with two punnets of mushrooms that were being sold for €1 – he does love a bargain! So mushroom soup had to be made. It is one of the easiest, tastiest and quickest soups you will ever make with just a few ingredients – a really simple recipe for anyone to try who hasn’t made soup before, or for children to make.
You will know by now that I am a great fan of soups – so handy to have in the fridge when people come in starving from school, college or work. My teenage daughter polished this off on several days this week when she came in from school. The trick is to leave the mushrooms for a few days before using them, they will be darker in colour and will have much more flavour. If you want to make the soup even tastier use some mixed exotic mushrooms sold in packs in most supermarkets. Also you can make the soup gluten free by substituting the plain flour with rice flour.
Preparation time: 10 mins
Cooking time: 15-20 mins
Portions: Approx 4 servings
450g mushrooms, roughly chopped into small pieces
1 medium onion, finely chopped
30g plain flour (or rice flour for g/free)
400 mls milk
Salt & pepper
600 mls hot chicken or vegetable stock
- Melt the butter in a saucepan on a gentle heat. Toss the onions in it, cover and sweat until soft and completely cooked (about 10 mins)
- Add the mushrooms and cook on a high heat for 3-4 minutes.
- Stir in the flour and cook on a low heat for 2-3 minutes.
- Season with salt and freshly ground pepper
- Add the hot stock and milk gradually, stirring all the time. Increase the heat and bring to the boil(do not take your eyes off it as the milk can make it boil over).
- Taste, add more seasoning if it needs it and serve as you wish e.g. with a few sautéed mushrooms and / or a dash of cream and some chopped parsley.
- Add more milk if necessary, i.e. if the consistency of the soup is too thick.
The recipe is adapted from one I have used regularly over the years in Darina Allen’s book “Simply Delicious – Versatile Vegetables” .