Mushroom Soup

by Eileen Stewart

This mushroom soup is perfect for those cold crisp days! With our double cream and milk this soup is a delicious creamy delight that even the little ones love.

Prep time

10 minutes

Cook time

10 minutes

Difficulty

Easy

Servings

Instructions:

Step 1

Melt butter in a large saucepan over a medium to high heat.

Step 2

Slice and add the mushrooms and shallots. Cook for 5 mins or until soft.

Step 3

Stir in flour until smooth.

Step 4

Gradually stir in vegetable stock.

Step 5

Stir for 5 minutes, or until thick.

Step 6

Stir in cream and milk.

Step 7

Season with salt and pepper.

Ingredients:

50g Grahams unsalted butter
100g chopped shiitake mushrooms
100g chopped portobello mushrooms
50g oyster mushrooms
2 shallots, chopped
2 tablespoons plain flour
400ml vegetable stock
125ml Graham’s double cream
125ml Graham’s whole milk
Salt and pepper to season

Mushroom Soup