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

Sausage & apple rolls

Apples go so well with pork and with pastry. Choose a good cooking variety and some high quality sausage meat for these deliciously simple-to-make sausage rolls – perfect to serve at Halloween or Bonfire Night.

Apple, cauliflower & Stilton salad

This crunchy salad is ideal for the autumn – whatever the weather. It is hearty enough to serve for a light lunch or supper on its own, but equally good as a side dish. Use firm, tangy dessert apples like...

Hedgerow harvest cake

Celebrate the season with a delicious combination of fruits and nuts gathered from the hedgerows (or the supermarket). Apple is a very useful ingredient in general for cakes, either grated or as apple purée, as it will help to keep...