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”

To look for alternatives to mushroom soup recipe click here.

Return to our Home Page by clicking here