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    creamy mushroom soup

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    This recipe has kindly been submitted to us by one of our customers

    Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

    creamy mushroom soup

    This soup is quick and easy to make and will require a liquidiser. A large 500 g pack of tomatoes on the vine and 1 heaped tbsp of cocentrated tomato puree could be used instead of the mushrooms. This soup might need to be passed through a seive to eliminate pips.

    • Total time: 15-20 mins

    Serves: 4


    • 1 pack of Waitrose organic chestnut mushrooms, sliced.
      1 large onion finely chopped
      1 clove of garlic finely chopped (optional)
      1 level tbsp of Bouillion vegetable stock powder
      500 ml /1pint of boiling water
      25 g/1oz butter
      25g/1oz plain flour
      1/2 pint /300 ml semi- skimmed milk


    1. Cook the onion,garlic and mushrooms in the water and stock powder until tender(5-10 mins) While these are cooking, melt the butter in a separate saucepan, then add the flour. Stir in well and using a small balloon whisk slowly add the milk. Bring to the boil, stirring all the time until thickened.
    2. Drain the mushrooms,onions and garlic into a liquidiser and add half of the liquid. LIquidise to preffered consistency and using the balloon whisk,combine with the white sauce and enough of the remaining liquid to make a creamy soup which should need no furthur seasoning. Serve with thick slices of fresh, crusty bread.

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