Mushroom Soup
Warm up with a comforting bowl of creamy mushroom soup. This recipe combines earthy mushrooms with the sweetness of onions and peppers, all simmered in a rich vegetable stock and milk base. Garnished with freshly chopped parsley and served with crusty bread, this soup is a satisfying meal for any day of the week.
— Constant Cookbook
Ingredients
- 25g/1oz butter
- 1 large onion
- 1 green pepper
- 1 medium leek
- 1–2 garlic
- 300g/10½oz button or chestnut mushrooms
- 2 tbsp plain flour
- 450ml/16fl oz vegetable stock
- 450ml/16fl oz milk
- 1 tbsp finely chopped parsley
- and freshly ground saltblack pepper
- crusty bread
Instructions
- Melt the butter in a pan over a low heat, and gently sweat the onion, green pepper, leek and garlic until they start to soften.
- Increase the heat and add the mushrooms to the pan, stir until well combined. Continue to fry until the mushrooms are cooked. Stir in the flour, and cook for one minute. Remove the pan from the heat and add the stock a little at a time, stirring well between each addition.
- Once all the stock is added, return the pan to the heat, bring to the boil, reduce the heat and simmer for a few minutes. Pour in the milk and bring to a simmer. Stir in the chopped parsley and season to taste with salt and freshly ground black pepper.
- Ladle the soup into bowls and serve with crusty bread.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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