Vegetables

Mushroom Soup

Serves:

Preparation Time:

10 Minutes

Cooking Time:

15 minutes

Ingredients

25 g unsalted butter
2 tablespoons olive oil
2 cloves garlic, crushed
1 kg button mushrooms, stalks removed, finely sliced
¼ cup plain flour
1 litre chicken stock (or vegetable stock for vegetarian option)
¼ teaspoon finely ground white pepper
½ teaspoon salt
¼ cup thickened cream

Method

In a large, heavy-based pot, heat the butter and oil over a medium heat. Add the garlic and gently sauté until translucent, soft and fragrant.
Add the mushrooms and stir through. Increase the heat and sauté until the mushrooms are soft and brown. This will take about 10 minutes – the mushrooms firstly will take up all the moisture from the oil, then they will exude their own juices, and eventually those will evaporate and the mushrooms will start to brown. This is the point that you want to reach before proceeding.
Add the flour and stir well. Add the stock, about ½ cup at a time, stirring continuously. When all the stock is added, bring to the simmer and cook for 2–3 minutes. Remove from the heat, season with pepper and salt, and finish with the cream.

Credits:

Julie Goodwin’s Essential Cookbook, by Julie Goodwin, Hachette

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