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Cream of mushroom soup recipe



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Ingredients


Cream of mushroom soup

Potage aux champignons

serves 4

250g / 8ozs mushrooms finely chopped

50g / 2ozs of butter

25g / 1oz plain flour

600mls / 1pt of milk

salt and pepper

150mls / 1/4 pt chicken stock

150mls / 1/4 pt single cream

2 egg yolks



Melt the butter in a saucepan, remove from the heat and stir in the flour.

Replace over a low heat for 1 to 2 mins.

Remove from the heat again and gradually add the milk stirring all the time.

Add the mushrooms, season and add the stock.

Stir well and bring to the boil then cook gently for 15 mins.

Mix the cream and yolks together and stir into the hot soup

Return to the heat to reheat season to taste serve hot.



  • if you liked the cream of mushroom try the vegetable and mushroom soup
  • Tomato and green pepper soup
  • try a special onion soup
  • sausage and bean soup recipe

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