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Cream of mushroom soup is by far one of my favourites. I know it can be very hit or miss for a lot of people but I love the taste of mushrooms and the saltiness of the soup.
Personally, I prefer to use Chestnut mushrooms in my recipe but you can always opt for something different, or try using two different kinds of mushroom for added depth.
The soup brings a lot of flavour, it’s lovely for those colder days, especially when served with some toasted sourdough!
But the great thing about it is, you can also use it for casseroles, pasta sauces and more.
Makes: 4 servings
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
- 1lb/450g Chestnut or Button mushrooms
- 1 Onion, diced
- 3 Cloves garlic, minced
- 4-6tbsp Butter
- 4tbsp Single cream
- 1L/4 cups Chicken stock (or vegetable stock)
- 2-3tbsp Flour
- 1tbsp Apple cider vinegar
- Salt and Pepper to taste
- Large saucepan
- Chopping board
- Sharp knife
- Blender/Hand blender
- As always, I like to have everything prepared before I start cooking, so I suggest slicing the mushrooms, dicing the onions and mincing the garlic before setting aside.
- Once ready, melt the butter in your large saucepan.
- Add the garlic and onions to the saucepan, coat in the melted butter and cook until softened.
This should take around 5-8 minutes over a medium heat.
- Next, add the mushrooms, 1tbsp apple cider vinegar and a pinch of salt before cooking on a high heat for a further 3-5 minutes.
- Dust with 3-4tbsp flour and stir to mix.
It will begin to look very thick and dry but this is normal.
- Add 1L chicken (or vegetable) stock and mix again before bringing to the boil.
If you would like a thicker soup, I would suggest only adding around 500ml stock.
Allow to simmer for 15-20 minutes.
- Once ready, remove from the heat and allow to cool slightly.
At this point, you can use a hand blender to blend the soup and make it smoother.
Personally, I like to remove around half of the soup and blend, before stirring through the remaining mix for added texture.
- Reheat the soup and stir in 4tbsp single cream before serving.
Do not add cream if you are looking to store or freeze the soup, only add before serving.
Add any salt and pepper where you feel necessary.
Store in an airtight container and refrigerate for 3-4 days.
When freezing, allow to cool completely before adding to airtight container. This can be frozen for up to 6 months.
Do not add cream if freezing the soup, only add before serving.