For a Step by Step video guide on how to make this Simple Mushroom Soup
see the video at the bottom of the page

One of my favourite winter staples to fill the freezer with is mushroom soup.

This delicious and refreshingly simple mushroom soup has a gentle chilli kick to get your blood pumping.

This recipe will make approximately 6-7 portions.

To make the mushroom soup you’ll need:

• 1kg of mushrooms
• 1 red onion
• a glug of olive oil
• a pinch of dried chilli flakes
• 50g unsalted butter
• 75g plain flour
• 2 chicken stock cubes (can use vegetable if you prefer)
• 80ml single cream
• 50g cheddar cheese

Start by cleaning or peeling the mushrooms, I prefer to peel them as I find it rather therapeutic. If you’re using large mushrooms then you will need to chop them into smaller pieces but if you’re using button mushrooms then you can put them straight into a large pan with the oil.

Put on your Onion Goggles, peel and chop the onion and throw in into the pan with the mushrooms.

* For Christmas I was given a pair of onion goggles and I tested them out while making this soup, after managing to cut an entire onion without a single tear you’ll never catch me without them.

Check out my Onion Goggles from Amazon

Add the butter, chilli flakes and flour to the onions and mushroom and and give them a mix to coat everything with the flour.

Put the hob on a medium/high heat and cook for around 25 minutes, stirring regularly. I came back to the pan at around 8 minutes intervals to give it a good stir.

After 25 minutes the mixture had turned into a dark, intense colour.

Next, make up 1.5 litres of chicken stock

Gradually mix the stock into the mushrooms, bring it back to the boil then turn the heat down and simmer for a further 15 minutes.

Add the cream and cheese and give one final stir.

The soup is immediately beginning to look more appetising.

Next blend with a blender and either serve up or pour into suitable freezer containers, allow to cool then freeze. In the past when I’ve bought soup from a shop I usually keep hold of the pot and it makes the perfect serving size.

This soup make 7 smaller portions so I usually serve it with warms crusty bread to make sure it’s extra filling.

I’d love to know if you tried this recipe out, if you do make sure you send pictures to my Twitter or Facebook.

I demonstrate how I make this Simple Mushroom Soup in this video:

 

 

 

Image credits: First Image, by Napur Mehra on her blog The Veggie Indian