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Recipe for :

Mushroom Soup

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Martin also does his own recipe Newsletter so if you would like to subscribe to it then click here

"Mushroom soup is one of my favorites for cold weather".


3 tablespoons butter
1 small onion, chopped
500g (1lb) button mushrooms, sliced
3 tablespoons plain flour
2 cups milk
1 cup chicken stock
1/2 teaspoon salt
white pepper
1 teaspoon lemon juice
1/3 cup dry sherry (optional but delicious)
chopped parsley or chives

  • Melt butter in saucepan, add onion and mushrooms. Cook until onion is clear.
  • Stir in the flour. Cook, stirring, for 1 minute.
  • Gradually add milk and stock, stirring constantly. Bring to the boil.
  • Cook for 5 minutes or until the soup thickens slightly
  • Add salt, pepper, lemon juice and sherry.
  • Serve garnished with parsley.

Serves 4 - 5

Martin James

If you would like to visit Martin's own website click here