31st January 2016 Helen 0Comment

In my teens, every Saturday morning my mum would make up a large pot of soup that we’d all dip into as we came and went during the day.  Though she made her soups from scratch, I have particularly fond memories of Campbell’s Cream of Mushroom and Cream of Chicken soups which must have featured as a treat.  This Cream of Mushroom soup knocks the socks off anything shop-bought though and has the added advantages of having very little cream in it and also working as a sauce for a pasta bake (recipe coming during the week).

Cream of Mushroom Soup with crusty bread rolls (1)

This is a bit of a hybrid recipe that I’ve cobbled together from fancier ones – that include loads of porcini mushrooms with I never manage to have handy, and simpler ones that have so much cream they taste greasy.

I serve this up with these very easy bread rolls – recipe buried here though I must re-post it, or a simple soda bread.

Kiddie verdict:  They have it in their heads that they hate mushrooms – though I suspect that’s more a hatred of the idea of them, possibly influenced by their uncle’s anti-mushroom campaign.  They did help with chopping the veg and in fact, when I served it up, Woodie ate two mini bowls. The rolls are adored.

Read my Next Post
Read my Previous Post
Cream of Mushroom Soup - served up with crusty bread rolls
Print Recipe
A lovely creamy mushroom soup that's fast and easy to make and can double up as a sauce for a pasta bake.
Servings Prep Time
6 people 5 minutes
Cook Time
25 minutes
Servings Prep Time
6 people 5 minutes
Cook Time
25 minutes
Cream of Mushroom Soup - served up with crusty bread rolls
Print Recipe
A lovely creamy mushroom soup that's fast and easy to make and can double up as a sauce for a pasta bake.
Servings Prep Time
6 people 5 minutes
Cook Time
25 minutes
Servings Prep Time
6 people 5 minutes
Cook Time
25 minutes
Ingredients
Servings: people
Instructions
  1. Rinse and chop the mushrooms and celery thinly.
  2. On a medium heat, melt the butter and add the vegetables. Cook for five minutes stirring as needed.
  3. Add the flour, two or three shakes of tabasco sauce (more or less can be added later to taste) and cook for a further five minutes stirring frequently. If the floury mix starts to stick add a small amount of water.
  4. Add the stock, stir well and leave to cook on a simmer for ten minutes.
  5. Add the cream and cheddar and stir to mix.
  6. Using the stick blender or liquidiser, blend to smooth. Season to taste and enjoy!
Recipe Notes

Your leftover soup can us used in a pasta bake (link to recipe follows as I make and photograph it!) This soup also freezes fabulously.

Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.