Mushroom Soup

  • Serves: 4
  • Cooks In: 30 minutes
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Ingredients

60g butter
2 medium leeks, trimmed, halved, thinly sliced
2 garlic cloves, crushed
400g flat mushrooms, diced
300g cup mushrooms, diced
1/3 cup plain flour
4 cups chicken stock
2/3 cup thickened cream
1/3 cup flat-leaf parsley leaves, chopped
crusty bread, toasted, to serve

Method

1

Melt the butter in a large saucepan over medium-high heat until butter begins to foam. Add the leeks and garlic. Cook, stirring often, for 3–4 minutes or until leek is soft.

2

Add the mushrooms. Cover and cook, stirring occasionally, for 10 minutes or until mushrooms are tender. Sprinkle the flour over the mushrooms and cook, stirring constantly, for 2 minutes.

3

Remove the pan from the heat. Gradually add the stock, stirring constantly. Return saucepan to medium-high heat. Cover and bring to the boil, stirring occasionally. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes or until thickened slightly.

4

Remove from the heat. Blend or process soup, in batches, to your desired consistency. Stir in the cream and parsley. Return to medium-low heat. Cook, stirring, without boiling, until hot. Season with salt and pepper. Serve with crusty bread.

Ingredients

 60g butter
 2 medium leeks, trimmed, halved, thinly sliced
 2 garlic cloves, crushed
 400g flat mushrooms, diced
 300g cup mushrooms, diced
 1/3 cup plain flour
 4 cups chicken stock
 2/3 cup thickened cream
 1/3 cup flat-leaf parsley leaves, chopped
 crusty bread, toasted, to serve

Directions

1

Melt the butter in a large saucepan over medium-high heat until butter begins to foam. Add the leeks and garlic. Cook, stirring often, for 3–4 minutes or until leek is soft.

2

Add the mushrooms. Cover and cook, stirring occasionally, for 10 minutes or until mushrooms are tender. Sprinkle the flour over the mushrooms and cook, stirring constantly, for 2 minutes.

3

Remove the pan from the heat. Gradually add the stock, stirring constantly. Return saucepan to medium-high heat. Cover and bring to the boil, stirring occasionally. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes or until thickened slightly.

4

Remove from the heat. Blend or process soup, in batches, to your desired consistency. Stir in the cream and parsley. Return to medium-low heat. Cook, stirring, without boiling, until hot. Season with salt and pepper. Serve with crusty bread.

Mushroom Soup

Tags:

 Chicken, Soup

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