Portobello Mushroom Soup Recipe - Cooking Index
Portobello Mushrooms are pretty much available all year round in the supermarkets, but if you can find some that have been locally picked at this time of year then they have an extra autumnal character, making a humble soup into a special seasonal treat.Type: Vegetables
|1 3/4 oz||49g||Butter|
|1/2||Medium onion, finely chopped|
|1||Clove of garlic, finely chopped|
|1 1/4 oz||35g||Plain flour|
|30 fl ozs||852ml||Hot chicken stock|
|15 oz||426g||Portobello mushroom|
|1 tablespoon||15ml||Chopped flat leaf fresh parsley|
|3 1/4 fl ozs||92ml||Single cream|
|Salt and pepper|
Melt a large knob of butter in a frying pan and gently cook the onion and garlic until softened, covering the pan so they don't brown. Add the flour and cook gently for a minute or so, stirring all the time. Add the stock gradually, continuing to stir. Add all but a large handful of the mushrooms, and parsley and cover. Bring to the boil and then simmer for about 15 minutes until the mushrooms and onions are tender. Leave to cool a bit and then liquidise.
Fry the remaining mushrooms in another knob of butter until they start to brown and add them to the soup. Cook gently for another 5 minutes. Add the cream and season to taste.
Visit the Salamander Cookshop Blog to find sweet and savoury recipes, cooking tips and ideas for your kitchen. Our other recipes include pumpkin marmalade, quince cheese, Persian apricot chicken and baked halibut in a yogurt sauce.
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