RecipesSoups

Creamy Mushroom Soup Recipe

Creamy mushroom soup is always popular as a winter warmer

Vegetarian
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Ingredients

Roux sauce
  • ¼ pint whole milk
  • 1 dessert spoon plain flour or corn flour
  • 1 teaspoon organic vegetable bouillon
  • 6 tablespoons water
Soup ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 500g mushrooms… chestnut are good for this recipe
  • 1 portabella mushroom for decoration
  • 1 small onion finely diced
  • 1 teaspoon Steenbergs perfect salt blend
  • 1 teaspoon organic Thyme
  • 1 tablespoon brandy or white wine
Final addition
  • 1 tablespoon Double cream or coconut cream to pour over top.

This recipe serves 2 and is vegetarian. To make it vegan substitute the milk for your choice of plant based milk in the roux sauce, our preference is a barista oat milk. In the main sauce add additional olive oil or plant based alternative rather than butter and use coconut cream at the end rather than cream. 

Method

01
To make the roux sauce
02
Put all the roux sauce ingredients into a pan and whisking continuously bring to the boil
03
Once thickened continue to cook for a further two minutes so the flour cooks out.
04
Clean and slice 500g mushrooms
05
Fry the mushrooms on a high heat till browned
06
Add the onions, thyme brandy or wine and lower the heat, cooking till soft
07
Fry the sliced portabella mushroom and reserve for topping finished soup
08
Add the mushroom/onion mix to the roux sauce and warm the soup through till piping hot
09
Blend with a stick blender
10
Pour into hot bowls
11
Drizzle each bowl with cream and decorate with the portabella mushroom slices
12
Serve at once with warmed bread