• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • 25g butter
  • 1 onion, thinly sliced
  • 1 clove garlic, chopped
  • 1 leek, use only the white portion, trimmed and thinly sliced
  • 1 1/2-2 tbsp plain flour
  • 450g fresh button mushroom, thinly sliced
  • 500ml fresh chicken stock
  • 125ml whipping cream
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp chopped parsley for garnishing


  1. Melt butter in a saucepan over medium heat and fry onion, garlic and leek.
  2. Cook, stirring for 5-6 minutes until softened.
  3. Sprinkle over the flour and stir briskly until it turns light golden.
  4. Add the mushrooms and stir for 5-6 minutes or until mushrooms have softened. Pour in the stock and bring to the boil.
  5. Reduce the heat and simmer for 10-12 minutes or until mushrooms are soft and the liquid has reduced slightly.
  6. Blend the soup in batches in a food processor or blender until smooth.
  7. Return the soup to the saucepan and season with salt and pepper.
  8. Add the cream and reheat gently, stirring continuously for 4-5 minutes or until the soup is warmed through.
  9. Ladle into individual bowls and top up with garnishing.

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