Wednesday, 6 April 2011

Simple Creamy Mushroom Soup

It's spring but it's also April and that means there are showers, lot's of them and it put me in the mood for soup. Whenever I make soup I tend to see what veggies need using up in my fridge and today it was huge field mushrooms that had begun to turn slightly slimy. I also had a pot of cream leftover from my cheesy leeks that I had made as part of Sunday dinner and a gorgeous little jar of black truffle paste.

Any Mushrooms dried/fresh
chopped onion
Minced Garlic
Beef stock
Double Cream
Truffle Paste
Black Pepper

Just chop and gently saute the onions and garlic in the butter and oil, when they are soft add your mushrooms and truffle paste, fry for around 5 min's before adding your stock, cream and pepper. Gently cook until the earthy mushroom flavours have penetrated the cream and then give it a rough blitz with a hand blender leaving nice chunks of mushroom.

I have to admit that although this soup was delicious I could only manage a tiny bowl as it was very rich and could imagine it working well as a pasta sauce.

I used my boyfriends nephew's Toy Story bowl because I like it, so there you go, make of it what you will.


  1. I'm sure this was rich and delicious! I have a few mushrooms in the fridge that I need to use or lose, so maybe its a soup kind of night here too! You have a great blog, lots of yummy recipes that I can't wait to try!

  2. Mushroom soup is great for using up mushrooms that are looking a bit sad, you should make it! Thanks for your kind words!