Mushroom Soup

A soup with the gentle taste of mushrooms.

Recipe By: motoko (https://cookbuzz.com/kitchen/466)
Serves 4 Cook: 25 min

Ingredients

Mushrooms 300g
Vegetable oil 1 tsp
Butter 2 tbsp
Onion (medium) 1/2 (70g)
Flour 1 tbsp
Milk 500ml
Vegetable stock 400ml
Salt 3/4 tsp
Pepper as required

Method

1
Cut off the stalks from the mushrooms and finely chop them. Slice the mushroom caps and roughly chop the onion.
2
Put a deep pan on medium heat and add 1 tbsp butter and the vegetable oil.
3
Add the chopped onion and 2/3 of the sliced mushrooms and all of the stalks. Fry for 2 minutes then put the lid on and fry a further 5 minutes.
4
Add the flour and mix until absorbed. Add the vegetable stock and milk and simmer on low heat for 15 minutes.
5
Allow to cool then blend until smooth.
6
Fry the remaining 1/3 of the sliced mushrooms with 1 tbsp butter and season with the salt & pepper.
7
Pour soup into bowls and garnish with the sliced mushrooms from Step 6 before serving.

Tips & Note

This time, I used 1 tsp "Marigold" vegetable stock dissolved in 400ml hot water.

Mushroom Soup

A soup with the gentle taste of mushrooms.

Recipe By: motoko (https://cookbuzz.com/kitchen/466)

Serves 4

Cook: 25 min

Ingredients

Mushrooms 300g
Vegetable oil 1 tsp
Butter 2 tbsp
Onion (medium) 1/2 (70g)
Flour 1 tbsp
Milk 500ml
Vegetable stock 400ml
Salt 3/4 tsp
Pepper as required

Mushroom Soup

Recipe ID :2588 Posted on 13 APR 2017

Serves 4

Cook 25min
views 1,741
printed 0

saved 2

A soup with the gentle taste of mushrooms.

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Ingredients

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300g
1 tsp
2 tbsp
1/2 (70g)
1 tbsp
500ml
400ml
3/4 tsp
as required

Method

Cook
25min
1
Cut off the stalks from the mushrooms and finely chop them. Slice the mushroom caps and roughly chop the onion.
2
Put a deep pan on medium heat and add 1 tbsp butter and the vegetable oil.
3
Add the chopped onion and 2/3 of the sliced mushrooms and all of the stalks. Fry for 2 minutes then put the lid on and fry a further 5 minutes.
4
Add the flour and mix until absorbed. Add the vegetable stock and milk and simmer on low heat for 15 minutes.
5
Allow to cool then blend until smooth.
6
Fry the remaining 1/3 of the sliced mushrooms with 1 tbsp butter and season with the salt & pepper.
7
Pour soup into bowls and garnish with the sliced mushrooms from Step 6 before serving.

Tips & Note

This time, I used 1 tsp "Marigold" vegetable stock dissolved in 400ml hot water.

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