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Mushroom Soup

December 26, 2012

“Hot, Thick and Creamy!”

When I was describing my gorgeous velvety soup to my friend I failed to realise I was making a sexual pun.  Regardless, I continued to describe it the same way because the soup just didn’t seem like something you would associate with the word “healthy”.  It was so luxurious I almost felt guilty for eating it.  It is a seriously easy recipe to make and is brilliant for wild and wet days (referring to the rain… outside).  It’s one of those days.  (Blushes!)

This recipe was adapted from The Dairy Book of Family Cookery (Ebury Press, 1983).



25g English butter, 25g plain flour, 500ml chicken stock, 300ml milk, 2 handfuls fresh parsley and coriander (chopped), 200g mushrooms (wiped and finely chopped), salt and pepper, 1 1/2 tbsps lemon juice, 50 ml light single cream.


1. On a low heat melt the butter and mix in the flour.
2. Add the milk, stock, parsley and mushrooms.
3. Bring the heat up to medium stirring continuously, season to taste with salt and pepper.
4. Leave and cover for 10 minutes.
5. Remove from the heat then add the lemon juice and fresh cream.
6. Garnish with parsley and or coriander.

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