Mushroom Soup


I have a recipe book from the Reader’s Digest called Southern African Quick and Delicious Cookbook.   This very easy recipe is taken from it.  It makes a lovely starter soup or a light meal.

2 Tablespoon Butter                                                    1½ cups (about 125g) sliced mushrooms

1 large onion, finely chopped                                      2 tbsps flour

½ cup chopped green pepper                                     2 cups chicken stock (I used cubes)

1 small clove garlic, finely chopped                             ½ cup milk

1 tbsp chopped parsley (optional)                               Salt & ground black pepper to taste


  1.  In a large saucepan, melt the butter over moderate heat.  Add the onion, green pepper and garlic.  Sauté for about 5 minutes, stirring occasionally until the onion is soft.  Stir in the mushrooms and sauté, stirring constantly, for about 3 minutes until they are just softened
  2. Stir the flour into the mushroom mixture until well mixed.  Add the stock and bring the mixture to the boil over high heat, stirring for about 5 minutes until thickened.
  3.  Reduce the heat to moderate.  Add the milk and season to taste with the salt and pepper.  Heat the soup, stirring frequently, until it is hot, taking care not to let it boil.  Stir in the chopped parsley and serve immediately.  Great served with crispy bread or rolls.

TIP:  If you are not ready to serve it, then take it off the stove at the end of Step 2 and only do Step 3 when you are about to serve.


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