youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Creamy Mushroom Soup

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

A lovely creamy rich warming comforting soup

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 ounce milk
  • 3½ fluid ounce 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.
  • 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.
  • Tell us what you think