recipe for Portobello Mushroom Soup comes from Salamander
Cookshop - www.salamandercookshop.com
has been one of Britains 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.
for Portobello Mushroom Soup
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
to make Portobello Mushroom Soup
a large knob of butter in a frying pan and gently
cook the onion and garlic until softened, covering
the pan so they dont brown.
the flour and cook gently for a minute or so, stirring
all the time.
the stock gradually, continuing to stir.
all but a large handful of the mushrooms, and parsley
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.
the remaining mushrooms in another knob of butter
until they start to brown and add them to the soup.
gently for another 5 minutes.
the cream and season to taste.