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{{#seo:
|title=Mushroom and garlic soup, British recipe
|titlemode=replace
|keywords=#mushrooms #soup #vegetablestock #foodprocessor #mushroomandgarlicsoup #onions #mushroom #fat #butter #simmer #oliveoil
|hashtagrev=032020
|description=While everyone else seems to be cooking Christmas dinner, we're making 🍄 mushroom soup thanks to Kentdown Mushroom Farm
}}

While everyone else seems to be cooking Christmas dinner, we're making [[Mushroom soup|mushroom soup]] on an industrial scale thanks to Kentdown [[Mushroom]] Farm who, via a friend of ours, provided a few kilograms of free [[Mushrooms|mushrooms]] - [[Soup|soup]] it is then.

Most of the recipes seem to use [[Cream|cream]], but this [[Soup|soup]] turned out to be fantastically rich and creamy and only used full cream [[Milk|milk]] and [[Vegetable Stock|vegetable stock]].

We made two batches with slightly different ingredients, this was the best one.
{{recipesummary
|TotalCalories = 1598
|PortionCalories = 199
|DatePublished=24th December 2012
|Author=Chef
|ImageComment = Mushroom soup, even fully blended, it has plenty of texture.
|Servings = Serves 8
|Difficulty = 2
|TotalTime = 1 hour, 20 minutes
|PrepTime = 45 minutes
|CookTime = 35 minutes
|Image = [[Image:Mushroom and garlic soup recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''🍄🍄🍄 + 🧄 = 🍲''

5/5 

Winter warming goodness in a bowl.

 [[User:PSmith|Paul R Smith]] 
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{{RecipeIngredients

| 2 medium [[Onions|onions]], peeled and finely chopped
| 2 [[Fat|fat]] [[Cloves of Garlic, peeled and crushed|cloves of garlic, peeled and crushed]]
| 60 g [[Butter|butter]]
| 3 tablespoons [[Olive oil|olive oil]]
| Big pinch of [[Freshly ground black pepper|freshly ground black pepper]]
| 675 g of field [[Mushrooms|mushrooms]], washed and sliced in a [[Food processor|food processor]]
| 1 litre [[Vegetable Stock|vegetable stock]]
| 500 ml full [[Fat|fat]] [[Milk|milk]]
| 75 g of [[Plain flour|plain flour]] (about 50g per litre of liquid)
| 1 tablespoon [[Dried|dried]] [[Parsley|parsley]]
| We've used no [[Salt|salt]] as we have used commercial [[Vegetable|vegetable]] bullion, which is already quite salty.
}}
<gallery widths=250px heights=250px perrow=5>
Image:Mushrooms cooking down.jpg|Batches of mushrooms cooking down
Image:Mushrooms sliced for soup making.jpg|Mushrooms, cleaned and sliced in the food processor|alt=mushrooms for soup
Image:2 kg of unwashed mushrooms for soup.jpg|2 kg of unwashed mushrooms|alt=unwashed mushrooms for soup
</gallery>
===Method===

{{RecipeMethod

| Heat the [[Butter|butter]], [[Olive oil|olive oil]] in a large pan and add a big pinch of [[Black pepper|black pepper]].
| Turn the heat down quite low and gently sauté the [[Onions|onions]] for 15 minutes - adding the [[Crushed garlic|crushed garlic]] for the last 5 minutes. Meanwhile...
| Wash the [[Mushrooms|mushrooms]] - best practice suggests [[Brushing|brushing]] mushrooms, that might be fine for a handful, but we had 2 kilograms to clean! The water in the bucket we used to wash the mushrooms was very black and mucky afterwards.
| Lay them out on [[Tea|tea]]-towels to dry a little before slicing them finely in a [[Food processor|food processor]].
| Add the [[Mushrooms|mushrooms]] to the cooked [[Onions|onions]], stir well and [[Simmer|simmer]] for 10 minutes.
| If you are going to keep some of the sliced [[Mushrooms|mushrooms]] back to add after blending for a chunkier [[Soup|soup]], reserve a ladle-full of them at this stage.
| Temporarily remove from the heat and sprinkle all of the [[Flour|flour]] over the [[Mushroom|mushroom]] mixture, stirring all the while to make a [[Roux|roux]].
| Add the [[Milk|milk]] and [[Vegetable Stock|vegetable stock]] and mix well.
| Bring to the [[Boil|boil]], lower the heat, cover and [[Simmer|simmer]] for 10 minutes stirring now and then.
| Allow to cool for 5 minutes and then in small batches, carefully [[Blend|blend]] in a [[Food processor|food processor]].
| Add any reserved [[Mushrooms|mushrooms]] back at this stage, reheat and serve immediately with crusty [[Bread|bread]] and a sprinkle of [[Fresh herbs|fresh herbs]].
}}
===Recipe source===

* A composite of ideas taken from four cookbooks including The New Covent Garden Soup Company's "Book of Soups", ISBN 075220503X and Debra Mayhew's "The Soup Bible", ISBN 0760790450
===Variations===
On one batch we reserved a ladle of sliced [[Mushrooms|mushrooms]] and added them back after the blending, the other was fully blended. Both had a lovely texture, worlds apart from tinned [[Soup|soup]].
===Chef's notes===
This freezes very well. Ladle the cold soup into plastic bags on a large tray and carefully freeze the whole tray, sealing the bags up once fully frozen.
==See also==

* Kentdown Mushroom Farm, Scudders Hill, Fawkham, Longfield, Kent, DA3 8PA. Tel: 01474 703 164 - 01474 703191
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Main courses]]
[[Category:Soup and stock recipes]]
[[Category:Starters]]
[[Category:Tapas, mezze and antipasti]]
[[Category:Vegetarian recipes]]
[[Category:Vegetable recipes]]
[[Category:Boiled or simmered]]

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