Following on from the mushroom pasta recipe last time, here is a very simple but delicious mushroom soup that I’ve been making a lot recently.
- One large onion
- A good-sized knob of butter
- Plenty of mushrooms — I use one or two complete 250g tubs.
- Flour — maybe about four heaped teaspoons
- About two litres of real chicken stock, simmered from a carcass.
- A dash of cream — maybe 50 ml or so
- Salt and pepper
You can probably guess the method, but here it is anyway:
1. Chop the onion and fry it in the butter until it’s soft. It would probably be best to do this slowly over a low heat until it caramelises, but I never have the patience for that.
2. While that’s happening, chop the mushrooms and add them to the pot. Let them cook fairly slowly until they start to mush down.
3. Sprinkle in the flour, and mix it in well, so that no actual flour is visible. In judging how much flour to use, my experience so far has been that I’ve not been able to add two much: the first time I made the soup I hugely underestimated, and I’ve been adding more each time since. I think so long as you can get it all to be absorbed, you’ll be fine.
4. Add chicken stock, little by little, stirring in well at each point so that you don’t get lumps forming.
5. Once you have enough stock that the whole mixture is liquid, run it briefly through a liquidiser to reduce the onion and and mushroom lump to a very fine state. (You can skip this if you chopped very finely to start with.)
6. Return the mixture to the pan, add the rest of the stock, and cook gently for fifteen minutes or so.
7. Add the cream. It may be best to do this by feel, adding a little, stirring it in, and adding more until you’re happy with the result. I overdid the cream the first time I made this, which was OK but not really necessary.
8. Add salt and pepper to taste.
And you’re done! Delicious soup, good with very fresh bread and butter (but then, what isn’t?)