I prefer Chestnut mushrooms in this soup but use whatever you have or prefer. Serve with the Cheese & Onion Toasties for lunch or a light evening
Serves 8 Approx 30p per person
Prep 10 mins Cooking 25 mins
450g chestnut mushrooms
4 tbsp plain flour
1.2 litre chicken stock
1 beef stock cube
2 tbsp ½ fat crème fraiche
1 ½ tbsp dried thyme
a splash of sherry (optional!)
Melt the butter in a large saucepan, add the mushrooms & cook for 5 minutes.
Add the dried thyme & cook for another minute.
Sprinkle the flour over the mushrooms & stir well, then pour in the stock a little at a time stirring constantly. Season with salt &
Crumble in the stock cube & the sherry (if using!) & stir. Bring to the boil then remove
from the heat. Transfer to a blender in batches & whizz until smooth. (Alternatively use a stick blender.)
Return the soup to the pan back on the heat &, using a whisk, stir in the crème fraiche.
Serve immediately or cool completely then freeze in bags.