Mushroom Soup

Although the field mushroom season is over you can still make this delicious soup using shop bought mushrooms. 

There is a girl in the Limerick Saturday Milk Market who sells the large cap mushrooms which are almost (but not quite) as good as the wild ones - She charges (at the time of posting this)  €1 for six good sized mushrooms in a brown paper bag which is a really good price compared to what they charge in the supermarkets. 

I also like to throw in a few chestnut mushrooms as I find these have a slightly 'nutty' flavour

INGREDIENTS
1 lb mushrooms
3 oz butter
2 medium onions / spring onions also, chopped
1 clove garlic, crushed
2 tablespoons plain flour
2 pints hot chicken stock
(or vegetable stock for vegetarians)
1 bay leaf
4 fl oz cream
Salt and freshly ground black pepper    

Clean the mushrooms with a damp cloth and chop the caps and stems and chop the onions. Heat the butter in a medium pan and cook the garlic and onions until they’re soft but not browned. This should take five to six minutes.

Add the mushrooms and cook over a high heat for 3 minutes whilst stirring constantly.

Sprinkle the flour over the mushrooms, mix well to combine. Stir in the flour and mix well, making sure all the mushrooms are well coated.


Pour in the hot chicken stock and bring to the boil.  Add the bay leaf and simmer for 10 minutes. When the 10 minutes are up remove the bay leaf and leave the soup to cool for a few minutes.

Place the soup in a food processor, liquidiser or if you have a hand blender even better as it is much easier to use. Blend well till smooth, it may be necessary to do this in two batches. Rinse the saucepan and return soup, season with salt and pepper and reheat until boiling.

Stir in the cream.....Then serve and eat!