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Creamy Mushroom Soup

Hints & Tips

  • Garnish with a few fried button mushroom slices.

Useful Items

A fine sieve & large jug

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Ingredients

  • 400 g button mushrooms, halved or quartered as needed
  • 500 - 600 g water, to taste
  • 200 g milk
  • 1 heaped tsp vegetable stock paste, homemade or 1 vegetable stock cube (for 0.5 l), crumbled
  • 50 g plain flour
  • ½ tsp fine sea salt
  • 50 g cream (e.g. single or double cream)
  • 4 sprigs fresh parsley, leaves only
  • 40 g cream cheese

Preparation

  • Place mushrooms in mixing bowl and chop 10 sec/speed 4.
  • Add water, milk, vegetable stock paste, flour and salt then cook 10 min/100°C/speed 3.
  • Add cream, parsley and cream cheese (if using) then cook 2 min/90°C/speed 2.
  • Blend 1 min/speed 4-7, increasing speed gradually. Serve hot.

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