Tuesday, 21 June 2011

Plain Mushroom Soup

A basic mushroom soup. I made it chunky simply because I could not fit the blender into the pan, and clumsy as I am (and lazy), am averse to pouring it to blend in a food processor. This probably affected the flavour, making the broth blander with intense mushroomy hits when you chomp a piece of mushroom; it's up to you how you do it. It's big pan time!

Mushroom soup

Serves 4-5

Total time taken around 40 minutes

500g strong, tasty mushrooms, such as chestnut or portobello, wiped clean

1 pint milk (full fat is best)

1.5 pints of stock

1 onion or 2 large escallion shallots

A couple of teaspoons of thyme (optional)

4 generous tbsp plain flour

Oil or butter for frying

Salt for seasoning

* Chop the onion and put aside, because you'll need room for all the shrooms

* Chop the mushrooms as small as possible

* Heat some oil in a large saucepan over a medium heat. When heated, add the onions and fry for a few minutes

* Add the mushrooms (probably in batches) and cook until the final lot is reduced, about 5 minutes after the last fresh pieces are added.

* Add the flour, stirring in so any lumps dissolve, until the mushrooms are well coated. Add the thyme, if using.

* Pour about half the stock in and stir until thickened. Add salt.

* Follow this with half the milk, stirring as you go, followed by the rest of the stock and milk.

* Simmer for about 20 minutes.

* At the end blend if desired.

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