Cream of mushroom soup

Published on 29 November 2013

Favourites stay in this browser only. Sign in to save them to your account.

Do I have all the ingredients?

INGREDIENTS

You have 0 ingredients out of 8

You still need 8 ingredients

The checklist only records what you have available: it does not check allergens or food safety.

Selections and your current step are saved in this browser for this recipe.

Introductory photographs from the original

0 steps completed out of 13

1.Step 1 of 13
I melt 50 g butter in a saucepan.
2.Step 2 of 13
I add the mushrooms, which I have cleaned, rinsed quickly under running water, dried with kitchen paper and thinly sliced.
3.Step 3 of 13
I let them soften gently.
4.Step 4 of 13
I also prepare vegetable stock.
5.Step 5 of 13
I make the béchamel by melting the other 50 g butter in a small saucepan.
6.Step 6 of 13
I add the flour and make a roux, cooking it for a few minutes.
7.Step 7 of 13
I add the boiling milk, stir thoroughly to remove any lumps and bring to the boil to thicken. I adjust the salt and pepper.
8.Step 8 of 13
I pour the béchamel over the mushrooms.
9.Step 9 of 13
I stir well and add half the stock.
10.Step 10 of 13
I blend with a hand blender.
11.Step 11 of 13
It should become smooth and velvety. If too thick, I add more stock.
12.Step 12 of 13
I slice some bread, place it on a baking tray and sprinkle with oil, grated cheese and pepper, then let it toast in the oven.
13.Step 13 of 13
I serve the soup with croutons or small savoury puff pastry bites, adding a drizzle of oil and freshly ground pepper, with Parmigiano if liked.

Reserved advertising space · no adverts are active