Cream of Mushroom Soup

Recipe by Evie3234
READY IN: 50mins




  • Pull the caps away from the mushroom stalks.
  • Finely slice the caps and chop the stalks, keeping the 2 piles separate.
  • Heat the oil and half the butter in a heavy based saucepan and add the chopped onion, mushroom stalks and 1/2-3/4 of the sliced mushroom caps.
  • Fry about 1-2 minutes, stirring frequently, and then cover and sweat over a gentle heat for 6-7 minutes, stirring occasionally.
  • Stir in flour and cook for 1 minute.
  • Gradually add the stock and milk to make a smooth, thin sauce.
  • Add the basil, and season with salt and pepper.
  • Bring to the boil and then simmer, partly covered, for 15 minutes.
  • Allow to cool slightly and then pour into a food processor or blender and process until smooth.
  • Melt remaining butter in a heavy based frying pan, and fry the remaining mushrooms over a gentle heat for 3-4 minutes until they are just tender.
  • Pour soup into a large clean saucepan and stir in sliced mushrooms.
  • Heat until very hot but not boiling and add salt and pepper to taste.
  • Add the cream.
  • Serve at once garnished with the basil leaves.