History Cookbook: Mushroom soup
Preparation Time: 5-10 minutes
Cooking Time: 20 minutes
Number of servings: Serves 4
Serving suggestions: Serve with crusty bread
This is a vegetarian recipe
Traditionally, mushrooms were gathered from the wild, particularly during the autumn. Many were dried in the sun to provide food during the winter months. Mushrooms were threaded onto string and hung up in the sun or near the fire until they were fully dry. Mushrooms will last for many months when dried like this.
This Saxon recipe uses field mushrooms, these can be bought from most supermarkets. The best mushrooms for this recipe are those with dark gills underneath, as they provide a stronger flavour.
Dried mushrooms can also be used but should be soaked overnight before using.
This soup has chunks of mushrooms at the bottom but you could blend the finished soup so that it is smooth. It also freezes well.
Warning: Mushrooms and fungi should not be collected from the wild except by experienced individuals.
- 400g (12oz) mushrooms
- 600ml (1 pt) milk (semi-skimmed works very well)
- 25g (1oz) butter
- 1 tablespoon plain flour
- Frying pan
- Wash and roughly chop the mushrooms
- Fry the mushrooms in butter until soft
- Reduce the heat and add the plain flour, stir in
- Add the milk and continue stirring until the soup has thickened
- Season with a little salt and serve
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|Name: Panda||4th January 2015|
|Really nice soup I love making it|
|Name: Bison||14th January 2012|
|Was totally stuck until I read this, now back up and running.|
|Name: Carrie||18th June 2010|
|This is very similar to the mushroom soup I make and my kids love it...dont think they would touch tinned soup again. I add a very finely diced onion, some black pepper, garlic and chives...for a special treat crumble crispy bacon on top when you serve|
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