Cream of Mushroom Soup – served up with crusty bread rolls
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
6people 5minutes
Cook Time
25minutes
Servings Prep Time
6people 5minutes
Cook Time
25minutes
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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