Rich Mushroom Soup Recipe

rich mushroom soup
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 Updated 14/01/2016

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A truly velvety soup ideal as a starter for that special occasion. Generous with butter, cream and eggs this recipe brings out the full taste of the mushrooms with little need for seasoning.

You may be interested to try this suggested menu:

Starter - Cream of Mushroom Soup with Croutons
Main Course - Sausage Pie with Cheese and Spinach
Dessert - Double Whipped Lime Soufflé


  • 400g mushrooms, wiped and sliced
  • 1 1/2ozs butter for cooking mushrooms
  • 1 1/2ozs plain flour
  • 1 1/4 pints chicken stock
  • 1 1/2ozs butter
  • 3 egg yolks
  • 100ml double cream
  • more chicken stock as required
(see measure conversions for more information on quantites)


  1. Put the flour and 1 1/2ozs butter in a saucepan.
  2. Using a wooden spoon stir together over a low heat until blended.
  3. Gradually add the stock, stirring until smooth.
  4. Cook the mushrooms gently in the other 1 1/2ozs of butter for 10-20 minutes.
  5. Add the mushrooms to the liquid and cook for a further 10 minutes.
  6. Remove from heat.
  7. Blitz with a hand-held blender.
  8. Add a little more stock if the consistency is too thick.
  9. Beat the egg yolks with the cream.
  10. Whisk into the soup.
  11. Reheat (but do not boil) and serve.

Prep Time: 5 minutes

Cook Time: 35 minutes

Yield: 4 portions


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