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Creamy Mushroom Soup

adapted from 'Your Family' magazine, June 2014

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Ingredients

  • 125ml Butter

  • 2 Onions, chopped

  • 500g Mushrooms, sliced

  • 5ml ground Nutmeg

  • 2 litres Chicken Stock

  • 125ml Flour

  • 625ml Milk

  • 30ml Soy Sauce

Method

  1. Fry onions, mushrooms and nutmeg in 60ml butter on medium high until soft

  2. Add stock and simmer for 15 minutes

  3. Heat the remaining butter on medium in another saucepan

  4. Mix in the flour to make a roux and cook for a minute while stirring

  5. Slowly whisk in milk

  6. Simmer for 5 minutes while stirring

  7. Add in the mushroom mixture and soy sauce

  8. Blitz with a stick blender and season to taste

Notes

©2025, but feel free to use any of these if you invite us to the tasting!

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