The Best Mushroom Soup Ever
You may think I am exaggerating calling this the best mushroom soup ever – but that’s because you haven’t yet tried it. Served with garlic bread, its like a giant hug in a bowl. And perfect for cold wintery evenings.
This is a family recipe from my friend Jenny, she (or it may have been her husband) has made it for us for dinner a few times. I managed to prise the recipe from her last year, and now I can’t stop making it.
Ingredients (Serves 4)
- 250g button mushrooms
- 1 tbsp of butter melted
- 30g plain flour
- 200ml pint chicken stock
- 580ml full fat milk (1 pint)
- 1 tbsp of lemon juice
- 2 tbs Madeira
- A generous pinch of salt and pepper
- The yolk of one egg
- 3 tbsp single cream
- Parsley to garnish
Keep 4 mushrooms aside – one to garnish each bowl.
Finely chop the rest of the mushrooms, and soften gently in the melted butter. Cover for around 2 minutes until completely soft.
Stir in the flour to make a roux, before adding the chicken stock and milk. Stir until thickened and smooth.
Add the lemon juice, madeira and seasonings, then bring to a gentle boil. Cover and simmer for a further 10 minutes.
Remove the soup from the heat. Blend the egg yolk with the cream, and stir this cream mixture into the soup.
Finally slice the remaining mushrooms thinly and add to each bowl of mushroom soup. Garnish with the chopped parsley.
When we have this as a family supper, or girls lunch, I serve as pictured, with delicious buttery garlic and herb bread.
For a fancier dinner party alternative, choose less rustic china, and drizzle some truffle oil over the soup. serve with dainty toast melba triangles.