|Home-made cream of mushroom soup|
This recipe will brighten a grey day and make you feel good. You will see in the corner that I had mine with Ryvita, but that is just because we had no bread in the house. I sneakily topped it with a large helping of cream cheese to compensate.
This soup is quick and easy to make and will serve four people. I have used it as a starter in days past when I made starters for three course dinner parties. These days Hubby does a roast or I do a casserole and we skip the starters.
1 knob of butter
1 Tablespoon of oil
1 onion or leek, chopped
1 pound (450 grams) mushrooms, cleaned and sliced (Reserve a few for garnish.)
3 Tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano or two sticks of fresh thyme
a dash of cayenne pepper
chicken stock or water and a stock cube to cover
single cream to drizzle over the top (or a dollop of cream fraiche)
chopped parsley (optional)
Melt the butter with the oil in a large saucepan.
Add leeks or onions and soften (about 5 minutes).
Add flour and stir to make a roux.
Add seasoning and cook for one minute.
Put mushrooms in pan and cover with stock or stock cube dissolved in water.
Bring to boil then reduce heat and simmer for about 30 minutes.
Remove bay leaf.
Using a hand blender, blend the soup a little to thicken it, leaving some texture.
Serve with sliced mushrooms to garnish and a little cream and parsley.