A really rich, creamy and smooth mushroom soup.
Creamy Mushroom Soup
Course: Appetizers, SoupsCuisine: General, irishDifficulty: EasyServings
8
servingsPrep time
10
minutesCooking time
30
minutesTotal time
40
minutesA really rich, smooth and creamy mushroom soup.
Ingredients
200g Onion, roughly chopped
1 tbsp Olive Oil
125g Butter
750g Mushrooms, sliced (Button, Chestnut, Shiitake, Oyster etc.)
1 litre Vegetable Stock
125g Plain White Flour
25ml Marsala or Sweet Sherry
100ml Cream (optional, I also often use a non-dairy cream)
1 Oxo Cube (optional, leave out for a Vegetarian soup)
Sea Salt
Coarse Ground Black Pepper
2 tsp Fresh Thyme, chopped
Directions
- Slice the mushrooms and dice the onions.
- Add the olive oil and butter to a large saucepan and heat until the butter is melted.
- Add the onion and thyme sauté for 3 minutes.
- Add the mushrooms and cook for a further 5 minutes, stirring occasionally.
- Next add the Marsala/Sherry and mix well, then cook for a further 3 minutes.
- Sprinkle the flour over the mushrooms and mix well, then cook for 1-2 minutes.
- Now add the stock and mix well, then bring to the boil. I sometimes keep back some of the mushrooms from the mixture here to add back to the soup at the end, if you like some extra texture in the soup.
- Turn the heat down to low and add salt and black pepper to taste. Also crumble in the Oxo cube at this stage (if using). No need to cover the pan.
- Simmer on a low heat for 10-15 minutes until the soup thickens.
- Remove from the heat and allow to cool for a minute, stirring to release some of the heat. Then add the cream and stir in well. I often find the cream is not even need if I blend the soup very throughly in the follow step.
- For a really smooth, creamy soup use a stick blender to blend it thoroughly. Add back some mushroom slices at this stage if you kept them back before adding the stock.
- Season with more salt and pepper to taste. Serve warm, garnished with some parsley and with some Soda Bread on the side!
