Ryan’s creamy mushroom soup

looks thick and creamy very light in colour if you want it thinner put some hot water in it and put it in the blender.

 1 Review

Recipe by Ryanhodgson
Serves 3
Ready in 15 to 30 mins

Ingredients

  • ½ onion, roughly chopped
  • 1 large mushroom, roughly chopped
  • 1 garlic clove, peeled
  • 30g/1oz butter
  • ½ large potato, peeled and chopped
  • 150ml/5fl oz water
  • ½ vegetable stock cube
  • salt and freshly ground black pepper
  • 2 tbsp double cream

How To Cook

  1. Place the chopped onion and mushroom into a small food processor with the garlic and blend together
  2. Heat the butter in a saucepan. Add the onion and mushroom mixture and fry for a few minutes. Add the potato, water, stock cube and season with salt and freshly ground black pepper. Cover with a lid and simmer for ten minutes.
  3. After ten minutes take off the heat. Add the cream and pour into a bowl to serve immediately always serve hot.
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Comments

1 person has helped to review this recipe.

Posted by hodgson on May 5, 2012

very nice

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Ryan’s creamy mushroom soup
  • Serves 3
  • Ready in 15 to 30 mins
    Ingredients
  • ½ onion, roughly chopped
  • 1 large mushroom, roughly chopped
  • 1 garlic clove, peeled
  • 30g/1oz butter
  • ½ large potato, peeled and chopped
  • 150ml/5fl oz water
  • ½ vegetable stock cube
  • salt and freshly ground black pepper
  • 2 tbsp double cream
    How to Cook
  1. Place the chopped onion and mushroom into a small food processor with the garlic and blend together
  2. Heat the butter in a saucepan. Add the onion and mushroom mixture and fry for a few minutes. Add the potato, water, stock cube and season with salt and freshly ground black pepper. Cover with a lid and simmer for ten minutes.
  3. After ten minutes take off the heat. Add the cream and pour into a bowl to serve immediately always serve hot.
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