Mushroom Soup Recipe

Melt half the butter in a pan.

Add all the sliced mushrooms and sauté over gentle heat for about 8 to 10 minutes until they collapse.

Remove the mushrooms with a slotted spoon and set aside.

Melt the remaining butter in the pan.

Sauté the chopped onions for 5 minutes.

Sprinkle in the flour and cook while stirring for 2 minutes.

Add the vegetable stock and the sautéed mushrooms to the pan.

Bring to a boil, then turn the heat down, cover, and simmer for 15 minutes.

Chop the remaining mushrooms finely while simmering.

After 15 minutes, turn off the heat and allow the soup to cool slightly.

Blend the soup until smooth.

Season with salt and pepper to taste.

Add the chopped mushrooms and cream, then bring back to a boil.

Simmer gently for 5 minutes before serving.

Garnish with dribbles of cream and chopped parsley.

Equipment Needed

Allergens