Creamy Mushroom Soup

A community recipe by cupcake chaos

Not tested or verified by Nigella.com

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Introduction

A lovely creamy rich warming comforting soup

Ingredients

Serves: 6

Metric Cups

750 grams field mushrooms
250 grams wild mushrooms
2 teaspoons butter
2 large shallots (chopped)
1 clove garlic (sliced)
1 litre chicken stock
500 millilitres milk
100 millilitres double cream
truffle oil (to taste)
1 pinch of salt
1 pinch of pepper

26 ounces field mushrooms
9 ounces wild mushrooms
2 teaspoons butter
2 large shallots (chopped)
1 clove garlic (sliced)
1¾ pints chicken broth
17½ fluid ounces milk
3½ fluid ounces heavy cream
truffle oil (to taste)
1 pinch of salt
1 pinch of pepper

Method

Creamy Mushroom Soup is a community recipe submitted by cupcake chaos and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Roughly chop the mushrooms. Heat the butter in a large saucepan, tip in the shallots and garlic and cook for about 5 minutes, until softened, but not coloured.

Add the mushrooms and cook until softened for about 5-7 minutes. Cover with the chicken stock and milk and simmer for a further 20 minutes.

Using an electric hand blender, whiz the soup until smooth. Pass through a sieve into a clean saucepan to remove any mushroom pieces. Stir in the cream and season with truffle oil, salt and pepper. Reheat the soup before serving.

Roughly chop the mushrooms. Heat the butter in a large saucepan, tip in the shallots and garlic and cook for about 5 minutes, until softened, but not coloured.

Add the mushrooms and cook until softened for about 5-7 minutes. Cover with the chicken broth and milk and simmer for a further 20 minutes.