Creamy Mushroom Soup
This
mushroom soup recipe came about because our local supermarket had a
deal on chestnut mushrooms.
They looked too good to pass up, so we took
some home and then thought about what to use them for.
I came up with this soup and it was delicious, rich and tasty.
I have since repeated the recipe many times and it turns out
just as well every time.
I have also tried it with some dried mushrooms mixed with the fresh
for even more flavour and that works as well.
To make 2 servings:
| |
kcal
|
|
250 g (8 oz) Chestnut Mushrooms, chopped |
54 |
|
250 ml (1 cup) semi skimmed milk |
122 |
|
25 g (1 oz) butter |
180 |
|
25 g (1 oz) plain flour |
91 |
|
1 clove of garlic, chopped |
4 |
|
500 ml (2 cups) vegetable stock |
29 |
| Total
|
480 |
Less than 240 kcal per serving
Put the chopped mushrooms, garlic and stock in a
good
sized pan and bring gently to the boil. Cover and simmer for 15
minutes.
When the mushrooms are tender add the flour and the butter and
stir in well until the butter has melted. Pour in the milk and bring
the soup back to the boil, stirring all the time.
Gently boil for 3
minutes and remove from the heat and blitz with a food processor. Serve
immediately.
I haven’t tried this out with other types of
mushroom
but this method should work well with any tasty variety, the fresher
the better.
It does follow the Italian maxim: “Buy the best ingredients
you can find or afford, take them home and be kind to them”
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