The Best Creamy & Garlic-ey Mushroom Soup 🍄

Sez
Sep 26, 2019
2 min read

So whoooo doesn't like mushrooms? I think we can all agree that mushrooms are one of the best things on this Earth and since it's getting colder in England, I find myself opting for soups during lunch or dinner. My all time fave soup has to be mushroom soup. Contrary to popular belief, you don't actually use a lot of cream to make it super creamy but you do need to use butter. I will also be uploading a step-by-step guide to our instagram account so make sure you stay tuned on www.instagram.com/SezPK if you'd like to see that :)

Serves: 4

Difficulty: Level 1

Wow factor: ⭐⭐️⭐️⭐️⭐️

Ingredients

500gr of finely chopped mushrooms (I used chestnut but buttom mushrooms work well too)
2 medium onions, chopped
6 garlic cloves, crushed (you can decrease the amount of cloves here if you don't like it to taste too garlic-ey but I swear it adds to the creamy texture of this soup)
100gr salted butter
2tbsp plain flour
1litre hot chicken stock (I used 2.5 chicken stock cubes + 1 litre of hot boiling water)
1 bay leaf
Sea salt & black pepper

Toppings:

Double cream
Handful of fresh chopped parsley or dried parsley
Croutons

Instructions

Melt the butter in a large saucepan and cook the garlic & onions until soft on medium heat for about 10 minutes, if the fire is too hot, this will start becoming brown, which is something we don't want
Add all the mushrooms into the mix and cook over high heat for 4 minutes until soft
Add the flour and stir, stir, stir
When it looks combined, add your 1litre of hot chicken stock and bring it to boil before adding the bay leaf and leaving it to simmer for another 10 minutes
Add a sprinkle of sea salt and black pepper to taste
When you are happy with the flavours, take out the bay leaf and remove the saucepan from the heat
With your hand blender or nutribullet, blitz the mixture until smooth. Personally I like chunks of mushroom here and there so I didn't blitz for too long. Maybe around 2 minutes in total? I also chopped the mushroom into really small pieces so to be honest it didn't need that much blitzing
When you are ready to serve, reheat the soup, and you can either just drizzle the double cream (or single cream) on top (like what I did) or you can take a tiny teaspoon of the cream and mix it in whilst you are reheating the soup. Trust me when I say it is creamy enough that a tiny ribbon of cream on top is probably enough!
Sprinkle over the parsley and your soup is ready! Add some croutons too if you'd like, it will definitely complement the soup 🌝