Cream of Mushroom Soup Recipe
Cream of Mushroom Soup Recipe with Mushrooms, Butter, Onion, Stock, Rosemary and Cream.
INGREDIENTS
1 oz (25g) Butter
1 Large Onion, sliced
1 oz (25g) Flour
1 1/2 pints (900ml) Water
1 Stock Cube
Small Sprig of Rosemary
1 teaspoon Salt
Pepper
4 oz (100g) Button Mushrooms
1 Egg Yolk
1/4 pint (150ml) Single Cream
To Garnish:
Sliced Raw Mushrooms
Sprigs of Parsley
METHOD
Melt the butter in a saucepan and add the sliced onion. Cover and cook, without browning, until soft. Stir in the flour and remove from the heat. Add the water then the stock cube, rosemary and seasoning. Simmer for 15 minutes and then remove the rosemary.
To finish, reduce to a puree in a blender or sieve, adding the washed mushrooms, egg yolk and cream. Reheat immediately without quite boiling. Stir occasionally at first, then constantly as the soup becomes quite hot to give a creamy, velvety consistency. Serve garnished with sliced raw mushrooms and sprigs of parsley.
Serve 4.
Based on the Cream of Mushroom Soup recipe in:
Day by Day Cooking
by Marry Berry (Hamlyn 1977).