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Mushroom Soup Recipe


1oz–25gm–butter or 2 tablespoons of olive oil
1 small onion
2oz–50gm–1/2 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon oregano
1/8 teaspoon of cayenne pepper
1.5 pints–750ml homemade stock or a chicken stock cube
1 lb–450gm–5 cups mushrooms cleaned and sliced
1 bay leaf
Optional Ingredients
1/4 pint double cream
1/4 pint single cream
1/4 pint natural yoghurt


Take a large pan melt the butter or heat the olive oil to a moderate heat. Add the onion and fry gently until the onion is transluscent not brown about 7 minutes. Remove the pan from the heat and stir in the flour, salt, pepper, oregano and cayenne which will make a smooth paste. Gradually stir in the chicken stock. Make sure there are no lumps. Add the mushrooms and bay leaf. Put the pan back on the heat, bring it to the boil and then turn down the heat and simmer for 30 minutes. Remove the bay leaf.
At this point you can leave the soup whole or you can liquidise and then serve. If you like cream add it now and cook for 2 to 3 minutes until it is hot. If you like yoghurt add to the soup, stir and heat gently.
Serve the soup with granary bread or bread of your choice. Garnish with a swirl of cream and a sprinkle of fresh or dried herbs.

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