Cream of Mushroom Soup

"This is a lovely entree and is very easy to prepare. It is adpated from a recipe in the Australian Women's Weekly "Cooking for Couples" cookbook, published in 1982 and still used frequently!"
 
Download
photo by Peter J photo by Peter J
photo by Peter J
Ready In:
35mins
Ingredients:
10
Serves:
2
Advertisement

ingredients

Advertisement

directions

  • Chop mushrooms roughly.
  • Melt butter in pan, add mushrooms.
  • Cook covered for 10 mins over low heat.
  • Add crumbled stock cube, water, sherry and mustard.
  • Bring to boil, reduce heat and simmer 15 minutes.
  • Puree mushrooms and liquid with hand blender.
  • Return to saucepan, add cream and season with salt and pepper.
  • Reheat gently, stir in shallots.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Really tasty! I used some large portabello mushrooms and all the flavours came together so well. Only change I made was not to blend the soup but instead chopped the mushrooms into about 1cm cubes, I always like soups where the main ingredient stands out a bit. It had both a creamy taste along with a 'meaty' mushroom flavour which I loved.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes