Cream of mushroom soup

2014-12-31
  • Yield : 2 bowls
  • Servings : 2
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 40m

Cream of mushroom soup

A quick and easy to make delicious cream of mushroom soup that gets an interesting taste after adding lemon juice.

Method

Step 1

Melt the butter in a large pan. Add the onion, garlic and chilli and cook for 3-4 minutes until softened but not coloured.

Step 2

Chop up the mushrooms roughly. Leave 2-3 mushrooms aside for dressing. Add the mushrooms and cook for 1-2 minutes. Add the lemon juice and stir in the flour once the mushrooms start releasing water. Cook for few more minutes. Switch of the heat and set aside to cool.

Step 3

Puree the mushrooms in a food processor. Remove the mushroom paste and make sure to get every bit out by adding some stock and giving the food processor a quick whisk to get the last bits stuck to the sides of the mixer.

Step 4

Warm the puree in a heavy bottomed pan and add stock. You may want to add more or less stock depending on how thick you like you soup. Bring to a boil on low heat. Add the cream and switch off the heat. Season to taste with the salt and pepper.

Step 5

Slice the mushrooms you have left aside for the dressing and lightly cook them on a pan with some olive oil. sprinkle a little salt and pepper once just cooked.

Step 6

To serve, reheat gently, ladle into bowls and sprinkle the sliced mushrooms on top and serve.

My Notes

1. Skip the cream if you are bothered about the calories. Do it at your peril as it tastes much better with the cream.
2. You may skip the lemon too. However, I feel a little lemon juice makes it unique and interesting.
3. You can dilute the soup with some stock to reduce the thickness of the soup. It will still taste great.
5. For all soups, I prefer to make the base mixture with a little of the stock and then puree
in a food processor as adding all the stock up front makes it more difficult to finely puree the mixture.

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