Description
A quick and easy to make mushroom soup, that uses only basic ingredients but results in a very tasty, creamy soup.
Ingredients
Units
Scale
- 0.5 medium onion
- 200 g mushrooms
- 1.5 cloves garlic
- 40 g butter
- 30g flour
- 285 ml veg stock
- 285 ml milk
- 1 tsp lemon juice
- 0.5 tsp ground nutmeg
- Garlic
Instructions
- Dice the onions and fry with the garlic in a tiny bit of butter until they start to soften, roughly 10 minutes
- Slice the mushrooms, add to the pan, and cook for a few minutes
- Add the flour and nutmeg, along with a pinch of salt and some black pepper
- Add the stock, stir well and cook for about 15-20 minutes with the lid on
- Turn the heat off and use a hand blender to blitz the soup to a smooth texture, although a few bits of mushroom left is fine
- Add the milk and the lemon juice, stir well and re-heat to serve
- You can add cream if you like, I didn’t add any as the texture was perfect anyway
- Serve with croutons 🙂
Notes
You can use plant based milk if you’d prefer. The soup I made when I photographed this was made with Oat milk, and chestnut mushrooms.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Soup