anyone know how to make mushroom soup?

[LovelySongBirdSeed]

I fry spring onions in butter or oil, add flour to make a roux, and then milk to make a white sauce. I then add as many sliced mushrooms as the sauce can hold and let them cook.

Then I stick the braun into it.

i have a fab one,
2 mins...

I soften some diced shallots in butter, add loads of mixed mushrooms & soften them up a bit, too. Then set aside about a third of the mushrooms for later and with the rest - add chicken stock, chuck in some fresh herbs, bring to the boil and simmer for about 20 mins. When it's done, chuck in the mushrooms you've set aside and a dollop of cream or creme fraiche and whizz in the blender. Garnish with a swirl of cream and some more fresh herbs of your choice.

this came up a couple of weeks ago - lots of lovely recipes here

ok,

(covent garden)

MUSHROOM SOUP WITH GARLIC AND PARSELY

25g (1oz) butter
1/2 med onion (finely chopped)
1 clove garlic (ditto)
40g (1 1/2oz) flour (plain)
700ml (1 1/4pints) veg stock
250g (9oz) chestnut mushrooms (sliced)
1 tablespoon finely chopped flatleaf parsley
75ml (3floz) single cream
salt and pepper

garnish,

2 tablespoons finely chopped flatleaf parsley

I'm not a cook in any way, but have just mastered a simple mushroom soup. Fry a chopped onion and some chopped garlic in butter, add some chopped mushrooms until they soften. Add a pint of chicken stock and simmer for about 15 mins. Add some salt and pepper and cream or milk if you like, I prefer without, then blend. Easy enough even for me, though its only basic, the real foodies will have some proper recipes.

thanks guys
i don't know which one to do!.

method,

melf half butter and cook onion and garlic for 5 mins in a covered pan

stir in flour and cook for 1 min (gentle)

gradually add stock, stirring all the time

add half the mushrooms and parsley

cover, bring to boil and simmer gently for 10-15 mins until the veg is tender

cool a little and puree

in remaining butter, saute remaining mushrooms for 5 mins

add to soup

simmer gently for 3 mins

add cream and tase for seasoning

serve with parsly garnish