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. Just writing about it is making my mouth water.


To make 2 servings...

250g Chestnut Mushrooms, chopped

250ml Semi-Skimmed Milk

25g Butter

25g Plain Flour

1 clove Garlic, chopped

500ml Vegetable Stock










Less than 240 KCal per serving.

Copyright:Vegetarian and Low Calorie


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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