Creamy Mushroom Soup
Unlimited access. Half the price.
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.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.