Mushroom soup
- tarilang
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Serves 4
Easy
Prep: 10 mins
Cook: 25 mins
A star rating of 4.8 out of 5.427 ratingsRate
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Make the most of mushrooms with this comforting mushroom soup recipe made with cream, onions and garlic. Serve for lunch or as a starter with crusty bread
Freezable
Egg-free
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Easy white bread
A star rating of 4.7 out of 5.701 ratings
Irish soda bread
A star rating of 4.5 out of 5.299 ratings
Baguettes (French bread)
A star rating of 4.1 out of 5.39 ratings
Add extra goodness to your soup night with perfectly caramelized air fryer roasted veggies and olive bread on the side.
Ingredients
Nutrition
Units:
MetricUS
-
90g butter
-
2 medium onions
roughly chopped
-
1 garlic clove
crushed
-
500g mushrooms
finely chopped (chestnut or button mushrooms work well)
-
2 tbsp plain flour
-
1l hot chicken stock
-
1 bay leaf
-
4 tbsp single cream
-
small handful flat-leaf parsley
roughly chopped, to serve (optional)
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Nutrition: Per serving
-
kcal309
-
fat22g
-
saturates14g
-
carbs14g
-
sugars5g
low
-
fibre3g
-
protein11g
-
salt1.8g
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Method
-
step 1
Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins.
-
step 2
Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins.
-
step 3
Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage – simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.
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A star rating of 4.8 out of 5.427 ratings
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