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Written by Francis Scott
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Cream soups do not necessarily contain cream. They may be thickened by
pureeing vegetables (especially starchy ones such as potato or root
vegetables) with stock and these can then be sieved for a smoother
texture.
Soups are also often thickened with flour, in the form of a roux. Cream
can be added to enrich the soup and should be stirred in at the end of
cooking. The following recipe is thickened with flour and double cream.
Cream of Mushroom Soup
Serves 6 - 8
500ml (18fl oz) milk
1 small onion, sliced
1 small carrot, sliced
1 stick of celery, sliced
1 bay leaf
3 parsley stalks
1 blade of mace
6 black peppercorns
50g butter
1 medium onion, chopped
250g mushrooms, sliced
500ml (18fl oz) beef, chicken or
vegetable stock
half teaspoon salt
Black pepper
25g plain flour
150ml double cream
2 tablespoons chopped parsley
1. Pour the milk into a saucepan and add the sliced onion, carrot,
celery, bay leaf, parsley stalks, mace and the peppercorns. Heat gently
until just simmering, then remove from the heat, cover and leave to
stand for at least 10 minutes, but preferably for around 30 minutes or
longer.
2. Melt half of the butter in a large saucepan and saute the chopped
onion gently for 2 minutes. Add the mushrooms and saute for 5 minutes,
stirring occasionally. Add the stock, bring to the boil, cover and
simmer for 10 minutes. Liquidize well to a smooth, thin puree and
reserve.
3. Melt the rest of the butter in a large, clean saucepan, stir in the
flour and cook gently to a sandy textured roux. Gradually add the
strained, flavored milk, stirring well until thickened and smooth, then
simmer gently for 20 minutes.
4. Add the reserved mushroom puree and stir well over a gentle heat.
Cook the soup at simmering point for another 2 minutes.
5. Stir the cream into the soup then reheat in gently, without boiling.
Check the seasoning and then serve sprinkled with chopped parsley.
Serve with fresh bread for a light lunch or supper.
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