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Old 01-19-2009, 05:58 AM   #1
Sous Chef
les's Avatar
Join Date: Jan 2009
Location: London, England
Posts: 505
Healthy Option Mushroom Soup

Mushroom Soup

Makes approx 5 pints/2.3 litres
Prep Time 10 mins
Cooking Time 20 mins
  • 2lb/900g approx, Mushrooms, sliced thinly
  • 4 Tbsp Extra virgin olive oil (see cooks tips)
  • 2 Large onions, peeled and chopped
  • 2 Cloves garlic, finely chopped
  • 4 Heaped tbsp Plain/All purpose flour
  • 4 Pints/2 litres Hot Chicken stock (see cooks tips)
  • 2 Bay leaves
  • Handful of fresh parsley, finely chopped
  • A sprig of fresh Thyme (leaves only) finely chopped
  • Himalayan pink salt and freshly ground black pepper
  • If you google Himalayan salt, you'll see all its healthy properies
  • Wipe the mushrooms with a damp kitchen towel to remove any dirt
  • Slice mushrooms fairly thinly
  • Chop the onions
  • Heat the oil in a large saucepan
  • Add the onions and garlic, cook for a few minutes until softened
  • Turn up the heat and add the mushrooms and cook for about 5 minutes, stirring constantly
  • Add the flour, and stir well to coat the mushrooms and onions
  • Pour in the stock, stir and bring to the boil, add the bay leaves, parsley and thyme
  • Simmer for about 15 minutes, stirring occasionally
  • Remove the bay leaves
  • Allow to cool slightly if preferred (see cooks tips)
  • Either pour carefully into a food blender in stages, and blitz or use a hand held blender in the saucepan and blitz until smooth
  • Season to taste
  • Serve
Cooks Tip’s
  • If you’re going for the butter option, you’ll need 6oz/150g
  • Use more olive oil if needed, or half oil half butter, it’s your preference
  • Substitute 4 chicken stock cubes, if no homemade stock available
  • Freezes well
  • The quantities are approximate; it’s not going to make big difference if they’re slightly under or over

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