Soup Recipes > Cream of Mushroom Soup with Croutons
Starter - Cream of Mushroom Soup with Croutons
Main Course - Sausage Pie with Cheese and Spinach
Dessert - Double Whipped Lime Soufflé
8oz button mushrooms, stalks removed and reserved, mushroom caps sliced
6oz onions, skinned and chopped
3oz butter
1 1/2oz plain flour
1 1/2 pints chicken stock
1/2 pint milk
salt and pepper
pinch garlic salt
a little lemon juice
croutons to serve
(see measure conversions for more information)
- Fry the mushroom caps until tender.
- Remove from pan and reserve.
- In the butter left in the pan fry the mushroom stalks with the onions until tender.
- Add the flour, cook stirring for about 3 minutes.
- Pour in the stock slowly.
- Bring to the boil stirring all the time.
- Simmer gently for 20 minutes.
- Cool the mixture.
- Puree in a blender.
- Put the soup in a saucepan.
- Add the milk, pepper, salt, garlic salt and lemon juice to taste.
- Heat by simmering for 10 minutes.
- Do not allow to boil.
- Add the reserved mushroom slices and heat through.
- Serve with croutons.
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Comment Script
This recipe is part of the April 2008 Recipes Menu
Starter - Cream of Mushroom Soup with Croutons
Main Course - Sausage Pie with Cheese and Spinach
Dessert - Double Whipped Lime Soufflé
How to make cream of mushroom soup with croutons:
For a home-made soup, this is an exceptionally good one. Made carefully with fresh mushrooms it really may convince you to stop buying tinned soup. Don't be put off by the use of chicken stock as it is just the flavour of the mushrooms that comes through.
Ingredients
6oz onions, skinned and chopped
3oz butter
1 1/2oz plain flour
1 1/2 pints chicken stock
1/2 pint milk
salt and pepper
pinch garlic salt
a little lemon juice
croutons to serve
(see measure conversions for more information)
Method
- Melt the butter in a saucepan.- Fry the mushroom caps until tender.
- Remove from pan and reserve.
- In the butter left in the pan fry the mushroom stalks with the onions until tender.
- Add the flour, cook stirring for about 3 minutes.
- Pour in the stock slowly.
- Bring to the boil stirring all the time.
- Simmer gently for 20 minutes.
- Cool the mixture.
- Puree in a blender.
- Put the soup in a saucepan.
- Add the milk, pepper, salt, garlic salt and lemon juice to taste.
- Heat by simmering for 10 minutes.
- Do not allow to boil.
- Add the reserved mushroom slices and heat through.
- Serve with croutons.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Soup Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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