Fool proof food
Serves 8-9.
Mushrooom soup is the fastest of all soups to make and surely everyone’s favourite. It is best made with flat mushrooms, or button mushrooms a few days old, which have developed a slightly stronger flavour.
450g (1lb) mushrooms (flat mushrooms are best)
110g (4oz) onions
25g (1oz) butter
Salt and freshly ground pepper
30g (1oz) flour
600ml (1 pint) milk
600ml (1 pint) homemade chicken stock or vegetable stock
Rinse the mushrooms quickly under cold running water. Chop the onion finely. Melt the butter in a saucepan on a gentle heat. Toss the onions in the butter. Cover and sweat until soft and completely cooked. Meanwhile, chop up the mushrooms very finely.* Add to the saucepan and cook on a high heat for 4 or 5 minutes. Bring the stock & milk to the boil. Stir the flour into the onions, cook on a low heat for 2-3 minutes. Season with salt and freshly ground pepper, then add the stock and milk gradually, stirring all the time. Increase heat and bring to the boil. Taste and add cream if necessary. Serve immediately or reheat later.
* Tip: If you can’t be bothered to chop the mushrooms finely, just slice and then whizz in a liquidizer for a few seconds when the soup is cooked. Mushroom soup freezes perfectly.
Watchpoint: Bring the milk to the boil otherwise it may curdle if added to the soup cold.
