Collect together the ingredients.
Cream of Mushroom Soup with Crusty Rolls
A delicate light creamy soup with intense bursts of mushroom flavour.
At SoCook mushroom soup is a favourite but personally, I have always found it a little heavy so we set about lightening the soup to give it a much fresher taste this is achieved by blending half the mushrooms into the soup and the remaining half are fried until golden brown providing intense mushroom flavours
How it's doneDirections
Peel and chop the onion(s) finely. Put the chopped onions in a large pan with the butter and a spot of olive oil, cook until soft.
Wash and slice the mushrooms. Add half of the mushrooms to the pan with the onions. Cook until the mushrooms soften, stirring occasionally.
Place the frying pan on a high heat and add a spot of olive oil.
Add half the mushrooms to the frying pan. Cook till the mushrooms soften, stirring occasionally.
When the fried mushrooms are cooked set aside.
Add the milk to the mushrooms and onion mixture in the pan.
Add 1 pint of boiling water for each stock cube, add the water to the stock cube(s). Add the stock to the soup mixture.
Season with the salt and pepper, simmer for 15 minutes.
Remove the soup mixture from the heat.
Using a hand blender liquidise the soup until smooth. The soup should not be too thick if it is add a little extra water.
Add the fried mushrooms to the soup.
Return to the heat and gently warm through. If the soup is too thin leave on the heat till it reaches the consistency you require.
Ladle the soup into serving bowls.
Wash and finely chop the fresh parsley, sprinkle on the soup.
Serve with crusty rolls
What you needIngredients
- 1 Large Pan
- 1 Chopping Board
- 1 Large Knife
- 1 Frying Pan
- 1 Hand Liquidiser
- 50 grams Butter
- 625 grams Mushrooms
- 1 Onion
- 1 clove of Garlic
- 1 pint of Milk
- 1 Vegetable Stock Cube
- 150 ml Single Cream
- 1 tbsp Olive Oil
- 1 handful Fresh Parsley
- Salt to taste
- Black Pepper to taste
- 2 Crusty Rolls