31st January 2016 Helen

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). This is a bit…

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.

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