Simple mushroom soup

A delicious, creamy soup (without any cream!)that's simple and easy to make. The best mushrooms to use are portobella for a nice strong flavour, but any will do. I used chestnut. There are plenty of variations you can add, so I'll list the basic recipes, then the options I added.


Mushroom soup

Serves 4

Cooking time...erm...there's a lot of mushrooms, so that's a lot of chopping. Cooking itself only takes about 30 minutes.


500g mushrooms

600ml milk (your choice, but I used semi-skimmed)

Butter for frying

1 tbsp flour for thickening

Optional:

1 large onion

1 generous tsp of dried thyme

A clove or 2 of garlic

100ml strong stock


* Chop the mushrooms (and onions) finely. Heat some butter in a saucepan that will carry your soup.

* Fry onions and garlic for 5 minutes until soft, then add the mushrooms and thyme and fry for a further 5 minutes, or until soft.

* Lower the heat and stir in the flour.

* Add the milk and stock, bring to the boil then simmer for 20 minutes

* Whiz in a food processor or use a hand blender.