This article was written for Annabel & Grace, which is now part of Rest Less.
This is Grace and I on Boxing Day – two mad Englishwomen and one tiny Dachshund having a picnic on an overcast windy day, sheltered by a groyne down on a south coast beach. It was the best fun. We had turkey baguettes and my homemade mushroom soup.
This soup is Grace’s favourite and she thought you might like it too. The reason this post is entitled ‘The Mini Mystery’ is because the recipe was torn out of a book about 30 years ago and so who came up with it is now lost in the mists of time!
Cream of Mushroom Soup
Course: Soups, starters u0026amp; sides4
servings5
minutes30
minutesI usually use more nutmeg (always freshly grated). Bay leaf also important… doesn’t taste the same without.
Ingredients
Butter for frying
Small onion, peeled and finely chopped
½ lb Chestnut mushrooms, cleaned & finely chopped
2 tbspn flour
2 pints chicken stock
Pinch of freshly grated nutmeg
Bay leaf
75 – 150ml fresh single cream (depending on how much you like cream!)
Chopped fresh parsley (optional)
Salt and freshly ground pepper
Directions
- Melt a knob of butter in a saucepan. Add the onion and mushrooms, cover and cook gently for 5 minutes.
- Stir in the flour and continue cooking for a further 2 minutes, stirring constantly.
- Gradually add the chicken stock and bring to the boil while stirring. Add salt and pepper.
- Lower the heat, add the nutmeg and bay leaf. Half cover and simmer gently for 20 minutes.
- Before serving, remove the bay leaf and whizz in a blender. Stir in cream to taste and adjust the seasoning. Top each bowl of soup with a good sprinkling of parsley if liked.
If you like the look of this mushroom soup, remember there are another 800 recipes on this site – all tried and tasted by one of the A&G team over the last eleven years.