25g Butter

1 Large Onion, finely chopped

900g Mushrooms

600ml Chicken or Vegetable Stock

600ml Warm Milk

25g Flour

Caroline Samuels creates a Mushroom Soup

  1. Melt the butter in a saucepan over a gentle heat and toss in the onions. Cover and sweat until the onions are completely soft.
  2. Meanwhile, chop the mushrooms up very finely and add to the pan and cook over a high heat for a few minutes. Lower the heat, sprinkle in the flour and cook for 2–3 minutes.
  3. Add enough stock and milk to just cover the vegetables, stirring all the time.
  4. Bring to the boil and simmer for a few minutes or for longer if you want a more concentrated mushroomy flavour… and that’s it!

  • words:
  • pictures: David Merewether

You may also like

Mega Mexican beef tacos

Few things bring a dish to life quite like a great spice blend. Dust Bros’ Mega Mexican is packed with bold, warming Mexican flavours, making it the perfect partner for these indulgent beef tacos. Combined with sweet peppers, onion and...

Soft boiled egg, blue cheese & walnut salad

Simple ingredients, beautifully brought together, can make for the most satisfying dishes. This soft-boiled egg, blue cheese and walnut salad is a celebration of contrasting flavours and textures, with creamy avocado, rich local blue cheese and crunchy walnuts finished with...

Lemon pepper Parmesan fries

Great cooking starts with great ingredients, and few things transform a dish quite like the right seasoning. In collaboration with Dust Bros, makers of small-batch spice blends and sister brand to the much-loved Benenden Sauce, we’ve gathered a selection of...