cheap family recipes
feed a family of 4 for less than £200 a month
Cream of Mushroom Soup
I have made this with both fresh and frozen mushrooms and either option works really well.
What do I need to make this cream of mushroom soup.
▢ 400 g mushrooms
▢ 50 ml oil
▢ 2 cloves crushed garlic
▢ 2 slices homemade bread with the crusts removed (save these for croutons) – weight approximately 160g
▢ 850 ml stock made with 1 stock cube
▢ 1 tsp mixed spice
▢ 70 ml single cream
▢ 50 ml whipping cream
▢ Salt and pepper
How do I make mushroom soup
Soup
▢ Rinse the mushrooms, wipe and trim the ends of the stalks, then cut into small pieces.
▢ Put the oil in a heavy saucepan, put in the mushrooms and let them soften.
▢ Soak the bread in a little of the stock.
▢ When the juice begins to run from the mushrooms, add 1 clove of the the garlic, crushed, salt, pepper, mixed spice and stew for a few minutes more.
▢ Squeeze out the bread and add to the mushrooms.
▢ Stir until the bread is amalgamated, then add the stock. Cook for about 15 minutes.
▢ Liquidise the soup, which will end up the consistency of thin cream, with little grainy particles of mushroom suspended in it. Return to the saucepan, add the cream and check the seasoning
Croutons
▢ To make your croutons, cut the crusts into 1cm cubes and fry with a crushed clove of garlic until golden brown.
Leftovers
▢ Serve half of the recipe for 4 people at christmas lunch if following our Christmas planner, reserving approximately half for the pork in tortilla wraps meal. Refrigerate the leftovers until then. If not following the planner, the soup freezes very well, or just have it 2 days running
What changes can I make
- I have made this delicious soup with both fresh and frozen mushrooms, both versions work beautifully. I don’t use the mixed spice, I prefer it without
- the bread doesn’t have to be home made of course
- I usually just bung everything, except the cream, in a saucepan in one go and simmer for 20 minutes, then blitz
- Weezl, the original author of this recipe, used two different kinds of cream because she was using up ingredients from a shopping list. I use a splash of whatever cream I have handy
- the soup is even more gorgeous if I have any home made chicken stock to use
Other soup recipes
Ingredients
- 400 g mushrooms
- 50 ml oil
- 2 cloves crushed garlic
- 2 slices homemade bread with the crusts removed (save these for croutons) - weight approximately 160g
- 850 ml stock made with 1 stock cube
- 1 tsp mixed spice
- 70 ml single cream
- 50 ml whipping cream
- Salt and pepper
Instructions
Soup
- Rinse the mushrooms, wipe and trim the ends of the stalks, then cut into small pieces.
- Put the oil in a heavy saucepan, put in the mushrooms and let them soften.
- Soak the bread in a little of the stock.
- When the juice begins to run from the mushrooms, add 1 clove of the the garlic, crushed, salt, pepper, mixed spice and stew for a few minutes more.
- Squeeze out the bread and add to the mushrooms.
- Stir until the bread is amalgamated, then add the stock. Cook for about 15 minutes.
- Click here to start a 15 minute timer
- Liquidise the soup, which will end up the consistency of thin cream, with little grainy particles of mushroom suspended in it. Return to the saucepan, add the cream and check the seasoning
Croutons
- To make your croutons, cut the crusts into 1cm cubes and fry with a crushed clove of garlic until golden brown.
Leftovers
- Serve half of the recipe for 4 people at christmas lunch if following our Christmas planner, reserving approximately half for the pork in tortilla wraps meal. Refrigerate the leftovers until then. If not following the planner, the soup freezes very well, or just have it 2 days running
Equipment Needed
Notes
Nutrition
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