Mushroom Soup
I love mushroom soup! It was the first soup I ever made. You can use seasonally available mushrooms to create a delicious creamy soup. If you can only get ordinary mushrooms, that will work well too.
  Serves:  4       Print   FavoriteLoading Add to My Favourites
Ingredients
  • 500 g (16 oz) sliced mushrooms (use whatever mushrooms you like!). Keep a few back to add texture to the final soup.
  • 1000 ml (32 fl oz) vegetable stock
  • 1 onion, chopped
  • 150 ml (5 fl oz) pouring cream
  • 40 g (1½ oz) butter or margarine
  • 3 tbsp plain flour
  • Salt
  • Pepper
  • Chopped parsley
Instructions
  1. Melt half the butter in a large pan and sauté the mushrooms for 8-10 minutes. Remove from the pan with a slotted spoon.
  2. Add the remaining butter to the pan and sauté the onions for about 5 minutes.
  3. Add in the flour and cook while stirring for 2 minutes.
  4. Add in the stock and the cooked mushrooms. Bring to the boil, cover and simmer for 15 minutes.
  5. To fill in the time, chop the mushrooms you kept back.
  6. After 15 minutes use a hand blender to make the soup smooth OR allow to cool slightly and make smooth in a food processor.
  7. Add in the cream and the remaining mushrooms. Season with salt and pepper then simmer for 5 minutes before serving.
Titli's Tips
You can add a blob of whipped cream or crème fraiche into the bowl, and sprinkle with parsley. I love mushroom soup!

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 218 10%
Calories from Fat 144
Total Fat 16.0g 24%
Saturated Fat 9.8g 49%
Unsaturated Fat 5.0g
   
Amount Per Serving       % Daily Value
Total Carbohydrate 15.7g 5%
Dietary Fibre 1.9g 7%
Sugars 5.8g
Protein 5.9g 11%
Cholesterol 46.6mgs 15%
Percent Daily Values based on a 2,000 calorie diet.
February 16th, 2010 | Category: British, European, RAMADAN KAREEM!, Soups, Vegetarian