A Torch Of Class
The (Almost) Great Escape

Friday Food: Creamy Mushroom Soup

I was going to cook something from the SBS Feast magazine, but we had our Knitting outing last night and I was a bit tired. Instead I made some creamy mushroom soup from Coles free Winter magazine.

It was quite quick, very easy and could be served at a posh dinner party or on a cold Winter's afternoon. I bought a mixture of small mushrooms and brown mushrooms. I used Philly Cream for Cooking and the cute little Stock pot jellies.

I expect if I had a MasterChef sieve I would pass the soup through it for added poshness, but I like the mushroom texture. It makes about 2 litres and I would eat some nice sourdough or crusty bread with it.

Creamy Mushroom Soup  serves 6-8

  • 60g butter
  • 20g extra butter
  • 1 leek, white part only, sliced
  • 2 cloves of garlic, crushed
  • 700g mushrooms
  • 2 tbspn plain flour
  • 1 litre chicken stock - or vegetable
  • 300ml cream
  • 120g crumbly feta or goat cheese to serve

Heat 60g of butter in a big pan or pot and fry the leeks gently for 5 minutes, stirring regularly. Add the crushed garlic and fry for 1 minute more. My garlic is local and it has a green part in the centre. I always remove this as it adds a bitter taste.

Leeks and garlic
Put 4 mushrooms aside for garnish and roughly chop the rest. Add to the leek mixture and fry for 4-6 minutes over a medium heat. The mushrooms filled the whole pan. I let them sit for a few seconds and then stirred for the entire 6 minutes and by the end they had reduced to only 1/4 of the pan.

Mushrooms
Sprinkle the plain flour over the mushrooms, stir it in and cook for a further minute. Then gradually add the stock, stirring all the time again. I use boiling water for the stock as it saves time. Bring to the boil, then simmer for 5 minutes.

Thickening and stock
Using a stick blender or a food processor (make sure the soup is cool enough) and blend, then return to the pan. Add the cream and gently reheat. Meanwhile, melt the extra 20g of butter, thinly slice the 4 mushrooms set aside and saute them till brown and tender.

Blend, cream, garnish
Crumble the cheese over each bowl of soup and top with some black pepper and the mushroom slices.

Creamy Mushroom Soup

Comments

Ann

Looks so goos. I love mushrooms! So any food with mushrooms taste good to me. In fact, i use mushrooms in most of my dishes.

Jan

One of my favourites, although I can't remember using feta before. That would be nice, adding extra salt. The last lot of mushroom soup I made had some texture in it and was quite different from totally creamy. Mushroom soup is so easy I wonder why anyone buys it tinned. For that matter any tinned soup. However, I digress. Your soup looks good, almost enough to make me change my mind about the chicken stock I've just strained. It was going to be sweet potato but mushroom would be good too. Choices, choices.

Dette k

Hey,I have the bread! Shame you are so far away ;) your soup looks delicious. I'll have to make it one day when chicks babe is not home for dinner, she hates mushrooms!

Michelle Lee

I love cream of mushroom soup!!!! I attempted to cook it from scratch once and failed!!It tasted so bad I went back to Campbells. I might try your version this weekend :)

Thanks for sharing!!!

Pixie

That looks divine!

mrspao

I particularly love mushroom soup :) Yours looks delicious!

bells

oh lovely. I haven't made a mushroom soup for ages. i have a recipe that uses brandy in the soup - it's a gorgeous addition!

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