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Creamy mushroom soup

Submitted by crumbs 11 June 2009

Serves 6 Serve piping hot in warmed bowls, and garnish with a swirl of cream and flat leaf parsley andor croutons. For a special occasion substitute 50 mls of milk with double cream and add a tablespoonful of madiera or medium sherry



1 litre chicken stock (fresh cubes or marigold can be used),500 gm field mushrooms chopped roughly in small pieces.(if using a food processor just pulse for a second or two),1 large onion chopped,3 cloves garlic chopped,175 gm white bread (after crusts removed),50 gm butter,1 tblsp fresh chopped basil or (1 tsp dried),salt and freshly ground pepper to taste


In a heavy bottomed saucepan fry onions and garlic in half the butter on full heat until starting to go brown. Remove and put into a 3 litre saucepan.
Fry mushrooms in the remaining butter. The juice will run but keep the heat on full and soon the juices will all be absorbed into the mushrooms. Stir for another couple of minutes. Reserve 1 tblsp of mushroom to put in at the end.
Place all the remaining ingredients into the saucepan, and give it a good stir round, pushing the bread down into the broth.
Bring to the boil, and simmer for 15 minutes.
Remove from the heat, add the milk and blend until smooth.
Add reserved mushrooms and adjust seasoning
Bring back up to the boil and serve immediately

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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