Special Diet

Chunky Mushroom Soup

cook 30 mins
  • 25 g (1 oz) butter
  • 1 large onion, chopped
  • 1 leek, finely sliced
  • 2 garlic cloves, crushed
  • 300 g (10 oz) chestnut mushrooms, roughly chopped
  • 2 tablespoons plain flour
  • 500 ml (17 fl oz) vegetable stock
  • 400 ml (14 fl oz) milk
  • 1 tablespoon finely chopped tarragon
  • salt and pepper
  • crusty bread, to serve
  • Melt the butter in a pan over a low heat and gently sweat the onion, leek and garlic until they start to soften.
  • Increase the heat and add the mushrooms to the pan, stirring until well combined. Continue to stir-fry for 2–3 minutes.
  • Stir in the flour and continue to cook for 1 minute.
  • Remove the pan from the heat and add the stock a little at a time, stirring well between each addition.
  • Once all the stock is added, return the pan to the heat, bring to the boil, reduce the heat and simmer for a few minutes.
  • Pour in the milk and bring to a simmer. Stir in the chopped tarragon and season to taste.
  • Ladle the soup into bowls and serve with crusty bread.
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