Mel and Mal's Cream of Mushroom Soup

  • 125g field or chestnut mushrooms
  • 30g butter
  • 1 small onion, chopped finely
  • 15ml sherry
  • 1/4tsp grated nutmeg (fresh if poss)
  • 100 ml of chicken stock
  • 75ml milk
  • 75ml double cream r low fat version
  • 25ml fresh lemon juice
  • Salt and pepper to taste

This is such a simple soup to make and very flavoursome.

Using Field or Chestnut mushrooms give the soup far more flavour - worth spending a few more pennies to get the best results! Or use a mixture of mushrooms of your choice eg Porcini, Oyster etc. I tend to use whatever is on offer in the supermarket at the time

Serves : 4        Prep/Cooking Time : 20 mins

Tip : Never wash a mushroom, wipe with a piece of kitchen towel as mushrooms absorb water like a sponge and this ruins the flavour.


Make the Basis of the Soup

Melt the butter in a large saucepan and when bubbling, add the onion and cook on a low heat for around 5 minutes or until the onion is softened but not coloured

Add the mushrooms and mix in well with the onions, add the sherry and nutmeg and cook with the lid on for 5 mins, stirring once or twice

Add the hot chicken stock and the milk, stirring in well and simmer for a further 5 mins

Zap, Simmer & Serve

Transfer the soup to the food processor or liquidiser and zap until smooth in texture. If you only have a stick blender, use that instead

Clean the pan and return the zapped soup to it, adding the lemon juice and the cream and simmer on a low heat for 2 minutes

Serve with crusty bread and an optional big dollop of creme fraiche floating in the middle of the soup

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES