Mushroom Soup

Stephen_Leak

Try this, and use single cream instead of the milk.

MUSHROOM SOUP

Serves 2

INGREDIENTS

125g of closed cup mushrooms
½ a potato
½ an onion
1 tablespoon of oil
350ml of milk
1 teaspoon of mixed herbs
Ground pepper to taste

METHOD

Wipe the mushrooms clean. Cut the ends off the stalks. Peel the potato, cut it in half and cut any nasty bits and eyes out of one half, and save the other half. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half.

Put the oil into a saucepan on a medium heat. Fry the onion for about 2 minutes until it is transparent. Stir frequently to stop it sticking.

Add the potato and mushrooms, and cook, stirring all the time, for another 2 minutes. Add the milk and herbs.

Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and continue to cook for 20 minutes.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy.

Season with the pepper.

Continue to cook for another couple of minutes.

ADDITIONS & ALTERNATIVES

You can use button mushrooms instead of closed cup mushrooms, but they are more expensive,

Don’t use open cup mushrooms, or leave your closed cup mushrooms so long that they open. The brown undersides will make the soup a most unappealing grey colour with dark specks in it. It still tasted OK, though.

½ a teaspoon of parsley and ½ a teaspoon of thyme instead of the mixed herbs.

Remove some of the mushrooms before blending, cut them into halves, quarters or slices, and put them back in afterwards.
　

foxybabe

Thanks everyone. These sound lovely. Going to have a go tomorrow.

Penelope_Penguin

As this has fallen from the front page of OS, I'll add it to the exisitng mushroom soup thread

Penny. x

nicki_2

Could I use coconut milk in mushroom soup instead of cream? Just I have some sitting in the fridge & a bag of frozen mushrooms

CCP

I don't see why not. If you have some spices you could make it a sort of Thai / Indian-style curried mushroom soup, and that might be nicer still.

I'm hungry now...

serendipity1985

I'm trying to find a recipe for a mushroom soup which can be made at either the same cost (or preferably cheaper!!) than buying tins of Heinz.

I've been scouting around on the internet but I cannot really find what I am looking for!


Does anyone have one that they would care to share??

It's my favourite weekend lunch but after coming home from a horrendously large asda trip I need a few ways to cut back again!!

Thank-you!

Pink.

Hi serendipity,

To make mushroom soup I slice mushrooms, onion, garlic and chopped potato, sautee in a litle butter then cover and cook over a very low heat (sweat) until the veg are all beginning to soften. Next add half stock and half milk then leave it to simmer gently until the potato is soft before blending. Sorry I haven't given quantities as I cook by eye rather than following a recipe... to give you a rough idea I would use two punnets of mushrooms, two medium potatoes and one onion and one garlic clove to make soup for six to eight bowls. It's a really easy, cheap and delicious soup.

We have an existing thread with more recipes that may help:

Mushroom Soup

I'll add your thread to that one later to keep the recipes together.

Pink

Stephen_Leak

Try this ...

MUSHROOM SOUP

Serves 2

INGREDIENTS

125g of closed cup mushrooms
½ a potato
½ an onion
1 tablespoon of oil
350ml of milk
1 teaspoon of mixed herbs
Ground pepper to taste

METHOD

Wipe the mushrooms clean. Cut the ends off the stalks. Peel the potato, cut it in half and cut any nasty bits and eyes out of one half, and save the other half. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half.

Put the oil into a saucepan on a medium heat. Fry the onion for about 2 minutes until it is soft. Stir frequently to stop it sticking.

Add the potato and mushrooms and cook, stirring all the time, for another 2 minutes.

Add the milk and herbs.

Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and continue to cook for 20minutes.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy. If you used a food processor, rinse out the saucepan and put the soup back into the saucepan.

Put the saucepan on a low heat and reheat the soup gently.

Season with the pepper.

ADDITIONS & ALTERNATIVES

You can use button mushrooms instead of closed cup mushrooms, but they are more expensive,

Don’t use open cup mushrooms, or leave your closed cup mushrooms so long that they open. The brown undersides will make the soup a most unappealing dark grey colour. It still tasted OK, though.

Remove some of the mushrooms before blending, cut them into halves, quarters or slices, and put them back in afterwards.

CH27

Have you tried freezing that soup Stephen?

serendipity1985

Thank-you for the replies, very much appreciated! Ingredients will be on next weeks shopping list!