Cream of mushroom soup

Name: Cream of mushroom soup
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 35g butter; Splash olive oil; 4 shallots, finely chopped; 500g chestnut mushrooms, finely sliced; 250g mixed wild mushrooms, chopped; 3 garlic cloves, crushed; 1 litre vegetable stock; 100ml double cream; 2 tbsp chopped fresh tarragon, plus chopped herbs of your choice (optional) to garnish; You’ll also need; Stick blender

Portion size: Serves 4
Hands-on time 30 min, simmering time 8-10 min
Difficulty: easy

Vegetarian

Sophie Austen-Smith

Former deputy food editor, delicious.

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If you’re on the lookout for the ultimate classic soup recipe, this cream of mushroom soup hits the spot every time. It’s also an easy veggie meal to make for a winter’s lunch at home.

Alternatively, throw together this smooth, soothing and seasonal sweet potato soup topped with toasted pumpkin seeds and garlic croûtes.

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Ingredients

35g butter
Splash olive oil
4 shallots, finely chopped
500g chestnut mushrooms, finely sliced
250g mixed wild mushrooms, chopped
3 garlic cloves, crushed
1 litre vegetable stock
100ml double cream
2 tbsp chopped fresh tarragon, plus chopped herbs of your choice (optional) to garnish

You’ll also need

Stick blender

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Method

Heat the butter and oil in a large deep frying pan over a medium heat. Add the shallots and mushrooms and fry for 5-6 minutes until starting to soften. Increase the heat to high and fry for 10 minutes more until golden.
Add the garlic and fry for 1-2 minutes. Pour in the stock, bring to the boil, then reduce the heat and simmer for 8-10 minutes.
Remove from the heat and leave to cool slightly. Use a stick blender to whizz the soup to a smooth consistency (see Make Ahead).
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Heat the soup until piping hot, stir in the cream and herbs and season. Serve immediately, sprinkled with the herbs. (Alternatively, transfer to a Thermos and seal tightly. Put some chopped herbs in a small sealed container, if you like. Pour the soup into mugs and, if using, sprinkle with herbs to serve.)