Creamy Mushroom Soup
There’s something so comforting about a bowl of homemade soup. Not only is it healthier than store-bought versions, but it’s also a great way to feed the whole family on a budget.
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
30
MINUTES
Ingredients
25g butter
2 tbsp olive oil
200g mushrooms, diced
¼ white onion, diced
1 garlic clove, crushed
1 tsp self-raising or plain flour
½ pint chicken stock
1 bay leaf
½ pint warm milk
2 tsp freshly chopped parsley
Salt and freshly ground black pepper
Fresh cream, to garnish
For the Croutons:
3 tsp olive oil
2 bread slices, crusts removed and cut into small cubes
Salt and freshly ground black pepper
Method
In a saucepan over medium-high heat, melt the butter with the olive oil.
Add the mushrooms, onion, and garlic. Cook for 3–4 minutes, stirring, until softened.
Stir in the flour and cook for 30 seconds.
Gradually add the chicken stock while whisking, then add the bay leaf.
Once simmering, pour in the warm milk. Season lightly with salt and pepper. Simmer for 20 minutes over medium heat.
Remove the bay leaf, add the parsley, and blitz until smooth.
Taste and adjust seasoning.
Serve hot with croutons and a swirl of cream.
For the croutons:
Preheat oven to 200°C (180°C fan/gas 6).
Add olive oil, salt, and pepper to a baking tray and place in the oven to heat.
Cut bread into small cubes and toss in the seasoned oil until coated.
Bake for 8–10 minutes until golden and crisp.
Drain on kitchen paper to remove excess oil.
