Cream of Mushroom Soup

An all-time favourite.


10g Porcini.

1 415g can sliced mushrooms.

1 cube mushroom stock.

60g butter.

4 tblsp plain flour.

Salt and freshly ground black pepper to taste.

3 cups milk.

2 tblsp finely chopped parsley.


Place the porcini in a small bowl and add ½ cup boiling water. Set aside. Place the sliced mushrooms and the crumbled stock cube into another, larger, bowl and blend to a purée with a hand blender. Set aside.


Melt the butter in a saucepan and stir in the flour, salt and pepper. When the mixture starts to foam, slowly add the milk, stirring continually. Bring gently to the boil, stirring frequently, and simmer for 4-5 minutes to cook off the floury taste.

Add the porcini and the purée to the white sauce and stir frequently until boiling and fully combined. Reduce the heat to a simmer and cook for a further 5 minutes then serve garnished with the parsley.

Yield: About 1 litre.

Serves: 4 for an entrée, 2 for a lunch.


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