My partner Jim grew up on a mushroom farm, and I remember when I first met his family I wondered if they were lovers or haters of mushrooms after so many years of growing and picking them (they are still lovers!), I was surprised at how fast they grew (from a pinprick to fully opened – 3 days!), and I couldn’t believe my eyes when I saw these massive long dark tunnels in which they grew. It never occurred to me that mushrooms grow better in the dark, I totally expected to visit and see a huge field of white button mushrooms staring back at me. It was hard graft, early starts, labour intensive, but I always thought how wonderful it was that the whole family got involved from the three boys (Jim’s brothers) to the amazing Grandma Grace who was still picking mushrooms well into her 80’s. I’m also a mushroom fan, my favourite mushroom dish of all time happens to be Vanessa’s Balsamic Mushrooms. However, I’ve never made mushroom soup – no idea why – just haven’t, so this was a great opportunity to try my hand at modernising the Edmonds Cookery Book’s Mushroom Soup recipe. This is super quick, no tricks, blending or special skills required, so a perfect dish for slap up lunch on a wintery day.
- 3 Tbsp butter
- 1 small onion, chopped
- 500gm mushrooms, sliced
- 3 Tbsp flour
- 2 Cups milk
- 1 Cup chicken stock
- ½ tsp salt
- white pepper
- 1 tsp lemon juice
- chopped parsley/chives
- Melt butter in a saucepan. Add onion and mushrooms. Cook until onion is clear.
- Stir in the flour. Cook, stirring, for 1 minute.
- Gradually add milk and stock, stirring constantly.
- Bring to the boil. Cook for 5 minutes or until soup thickens slightly.
- Add salt, pepper and lemon juice.
- Serve garnished with parsley.
Notes + adaptations
I added 100 grams of saute shitake mushrooms (fried in a splash of olive oil until golden) piled high on the top of each bowl of soup. I also add a teaspoon of cream cheese to each bowl just prior to serving. It’s looks good, as well as adds flavour and thickness to the soup when mixed through. I served each bowl of soup with a toasted slice of heavy rye bread spread with butter.