Mushroom Soup - 1.6 Litre
Ingredients
- 400 g Mushrooms Washed and Chopped
- 200 g Chopped Leek and Onion
- Salt
- 1 Litre Beef or Vegetable Stock
- Chopped Chives To Decorate
- 1 Teaspoon Double Cream Per Person To swirl on the top at serving.
Instructions
- For speed, add your chopped mushrooms, leek and onions to the pot, although you could optionally saute the leek and onion in a teaspoon of olive oil.
- Add in a pinch of salt and pepper and your litre of stock (or up to the 1.6 mark on a soupmaker)
- Set to the smooth setting.
- Serve with a little cream for a dash of luxury, and some chopped chives on top.
Sally says
I have used your recipe today minus the leek (because I didn’t have any), it is very tasty, thank you.
Soup Maker Club says
I’m glad you enjoyed it Sally.
Hannah says
Is this a thick soup?
Jayne says
I used your recipe today. Soup was absolutely delicious. Thank you
Joan Wheeler says
I’ve added a good pinch of Thyme to your recipe and it’s delicious thank you. #lovetotweak
Marie says
This soup is amazing – my joint favourite, especially as there is little prep time with no peeling as ingredients are just mushrooms leek and onion With chicken stock. Thank you
Darren Ferguson says
I love this recipe with a couple of additions. I make the soup as above with Closed Cup Mushrooms and the addition of 2 ingredients.
1 Red Chilli Pepper (Deseeded and finely chopped)
200g Portabello Mushrooms (chopped)
Make the soup as above using the Closed Cup Mushrooms. When you saute the ingredients add the Chilli Pepper.
When the soup is done, saute the Portabello Mushrooms and add them to the soup then blend for 15 seconds. Enjoy xD