This Cream Of Mushroom Soup is quick and easy to make, yet it tastes delicious, and is rich enough for a special occasion, looking pretty with its cream marbling. Local, in-season, young field mushrooms, whose gills are still pale brown, are best for this soup. Older mushrooms with blackened gills give a good flavour, but can make the soup too dark.
Cream Of Mushroom Soup Recipe
Serves 4 people.
- 300g field mushrooms (wiped)
- 50g butter
- 220ml milk
- 175ml single cream
- 1 tablespoon plain flour
- pinch of ground sea-salt and black pepper (to taste)
- 90ml single cream
- 3 mushrooms (sliced small and finely) to garnish
Keep two or three small mushrooms for garnishing. Chop the rest roughly, and cook them gently with half the butter in a frying pan for about 10 minutes, until they are tender.
Melt the remaining butter in a large saucepan, stir in the flour, cook this out for three minutes, and then gradually add in the milk and then the cream, stirring constantly over medium heat until it is smooth and thick. Add the mushrooms, and butter from the frying pan. Season with ground sea-salt and black pepper. Bring up to the boil, then turn the heat down and simmer for 5 minutes.
Take off the heat and use a hand blender (or a regular blender, and do it in batches if needed) and blend the soup to a smooth, silky liquid. Return the smooth soup to the saucepan (if removed). Taste and adjust the seasoning, heat through on a gentle simmer for ten minutes.
Chop up the reserved mushrooms finely. Transfer the Mushroom Soup to a serving bowl(s) pour in the cream, and stir it around a little to give the soup a marbled appearance. Garnishing with the reserved uncooked mushrooms, float them on top of the soup. Serve the Cream Of Mushroom Soup hot.