Soup Recipes > Rich Mushroom Soup

This recipe is part of the February 2011 Recipes Menu


Rich Mushroom Soup
Pan Fried Salmon with Champ and Broccoli
Chocolate Pots

How to make Rich Mushroom Soup:
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.





Ingredients

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

Method

- Put the flour and 1 1/2oz butter in a saucepan.
- Using a wooden spoon stir together over a low heat until blended.
- Gradually add the stock, stirring until smooth.
- Cook the mushrooms gently in 1 ½ ozs of butter for 10-20 minutes.
- Add the mushrooms to the liquid and cook for a further 10 minutes.
- Remove from heat.
- Blitz with a hand-held blender.
- Add a little more stock if the consistency is too thick.
- Beat the egg yolks with the cream.
- Whisk into the soup.
- Reheat (but do not boil) and serve.