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Portobello Mushroom Soup

This recipe for Portobello Mushroom Soup comes from Salamander Cookshop - www.salamandercookshop.com

Salamander has been one of Britain’s leading cookshops since 1993. Their philosophy is to bring you the best kitchen equipment – quality cookware, bakeware, knives, mills and other kitchen utensils and accessories – from around the world.

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.

Ingredients for Portobello Mushroom Soup

50g butter
½ a medium onion, finely chopped
1 clove of garlic, finely chopped
40g plain flour
900ml hot chicken stock
450g Portobello Mushrooms, sliced
1 tbsp chopped flat-leaf parsley
100ml single cream
salt and pepper

How to make Portobello Mushroom Soup

  • 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.

Serves 6

Salamander Cookshop
www.salamandercookshop.com

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