Mushroom soup

People often think that making soup is a hugely complicated procedure, but nothing could be further from the truth! Home-made soups are healthy, delicious and fresh, and this gorgeous Mushroom Soup is guaranteed to be a hit with everybody that tastes it!



300g mushroom

90g butter

2 medium onions, chopped

1 clove garlic, crushed

2 tablespoons plain flour

1 litre hot chicken stock (or vegetable stock for vegetarians)

1 bay leaf

½ cup  / 4 tablespoons cream

Salt and freshly ground black



© Paul Reid |



- Clean the mushroom under a water tap and rub away the dirt. Chop the mushroom into small pieces.

- Heat up the butter in a medium pan and cook the garlic and onions until they're soft but not browned.  This should take five to six minutes.

- Add the mushrooms, and cook over a high heat for 3 minutes whilst stirring constantly.

-  Sprinkle the flour over the mushrooms, mix well to combine.

- Stir in the flour and mix well, making sure all the mushrooms are well coated.

- Pour in the hot chicken stock and bring to the boil.  Add the bay leaf and simmer for 10 minutes.

- Remove the bay leaf and leave the soup to cool for a few minutes.

- Place the mushroom mixture in the jug of a blender and blend until smooth.

- Combine the soup and cream in a saucepan over low heat. Cook, stirring, for 5 minutes or until heated through. Taste and season with salt and pepper.

- Serve with croutons on top or with garlic bread.

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