Mushroom Soup
Delicious any time of the year
4 people
40 minutes
15 minutes
Ingredients
- 250 ml Bechamel Sauce
- 1 pinch Garlic Powder (optional)
- 500 g Mushrooms chopped
- 15 g SuperValu Butter
- 1 small SuperValu Onion finely chopped
- 0 - SuperValu Whole Black Peppercorns
- 250 ml Vegetable Stock
Bechamel Sauce
-
4
slices
Carrots
-
250
ml
Milk
-
45
g
Roux Sauce
-
1
pinch
SuperValu Fresh Thyme
-
4
slices
SuperValu Onion
-
1
pinch
SuperValu Parsley
-
3
-
SuperValu Whole Black Peppercorns
-
0
-
SuperValu Whole Black Peppercorns
Method
Béchamel Sauce
- Put the milk into a saucepan with the carrot, onion, peppercorns, parsley and thyme.
- Bring to the boil and simmer for 4-5 minutes and then stand for 10 minutes.
- Remove the vegetables and bring back to the boil, adding the roux to thicken the sauce.
- Season with salt and pepper to taste.
Roux
Roux is a thickening agent for soups and sauces. Made by cooking a flour and oil paste until the raw flavor of the flour cooks out and the roux has achieved the desired color, a properly cooked roux imparts silky-smooth body and a nutty flavor while thickening soups and sauces.
- Sweat the mushrooms and onion in a saucepan until soft but not coloured.
- Add the Béchamel sauce and stock, and season with salt, pepper and garlic.
- Bring to the boil and simmer for a few minutes.
- Use a hand blender to liquidize the mixture and dilute further if necessary.
- Bring the soup back to the boil and season with salt and pepper if required.
- Simmer for about 10 minutes.
- Serve with some brown bread and garnish with a little cream and fresh parsley.
Similar recipes to try
SuperValu
Asian Teriyaki Chicken and Carrot Broth Bowl
The Happy Pear
Jess's Super SuperValu Gyros
SuperValu
Jess's Coronation Chicken with nutty black and white rice salad with peppers and raisins and a soy and ginger dressing
SuperValu
Jess's Courgette Fritters with Ranch Dressing and Tomato and Peach Salad
SuperValu
Plant-Based Rocky Road with Homemade Honeycomb
SuperValu
