Search





























My mum was extolling the virtues of mushrooms soup and how much she loves it, so good daughter that I am, I make some mushroom soup for her next visit. Sods law steps in and mum breaks her glasses, so her trip is cancelled and instead she makes a pricey visit the opticians. Not knowing when we would see her next, Graham and I did the noble thing and tucked into the soup ourselves. I wouldn't say it is my favourite soup, but heck it was rather good.

Rich Mushroom Soup

1 tbsp olive oil,
a small knob of butter
1 clove garlic, finely chopped
5 large portabello mushrooms, sliced
15 medium closed cup mushrooms
1 heaped tsp dried thyme
1 heaped tsp dried parsley
2 tbsp plain flour
½ glass white wine
2 pints vegetable stock
a splosh of single cream
salt and freshly ground black pepper


In a large pan, saute the garlic and portabello mushrooms in the olive oil and butter. Saute for a few minutes before adding the closed cup mushrooms. I like to season the mushrooms at this point with black pepper as they really soak up the flavour.

Once the mushrooms are lovely and juicy and brown, reserve a few to serve as a garnish on top of the soup.

Next add the herbs. If you have fresh herbs, then so much the better, but this was a bit of a store cupboard soup for me.

Pour in the wine and allow the mushrooms to start absorbing the liquid. Stir in the flour which will absorb the juices from the mushrooms and help to thicken the soup.

Next, add the stock and leave the soup to simmer gently for 20 minutes.

Whizz the soup until smooth and season to taste before adding a splosh of cream. This is optional and it is up to you how much you would like to add.

Serve topped with some of the reserved mushrooms

Serves 4-6
It's a simple dessert, but one filled with comfort and joy. My mum adds a good glug of sherry to her cake base, but I have left th...
(just look at that juicy slice of pear, what you can't see is the crunch of caramel you hit, before you bite into that luscious pe...
I was lucky enough to receive a copy of this latest offering from Dorling Kindersley - Cook Express. I was planning on settin...
When I saw this cake on Anne's blog I was bowled over. I was due to start work at 1pm that day, but I had t...
I haven't made banoffee pie for years. It is a great dessert, but making the toffee sauce for it was always a chore....
A traditional Scottish no-bake and a massive chocolate hit all in one scrumptious little square. The main ingredients are chocolate, raisin...
This is my entry for this month's No Croutons Required , where leftovers reign. After a quick perusal of my fridg...
When I saw some mangoes being sold at a bargain price, I just had to buy a few. My plan was to make Hot Mango Chutney with them, howev...
    Halloumi Salad with Balsamic Tomatoes Ingredients salad 1 - 2 tbsp sunflower oil 1 block halloumi che...
Butternut squash are starting to appear on the shelves again, so I took one of these little lovelies home. What ...
I had a few vegetables to use up and my friend Audrey kindly gave me some courgettes from her garden. I ...
A simple Mediterranean pasta salad with a blended sauce that's ready in minutes with no cooking. Included tips on how to make the best ...
...AND A PRIZE DRAW OPEN TO UK BLOGGERS. I made this cake the same day I saw it on Sylvie's blog - A Pot of Tea and ...
When you roast vegetables they taste divine. It gives them such a distinct flavour and yet it's something I don&...