les
Sous Chef
Mushroom Soup
Makes approx 5 pints/2.3 litres
Prep Time 10 mins
Cooking Time 20 mins
Ingredients
Makes approx 5 pints/2.3 litres
Prep Time 10 mins
Cooking Time 20 mins
Ingredients
- 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
- 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