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Cream Of Mushroom Soup

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1 oz. (2 tablespoons) butter, softened 1 oz. ( cup) flour
3 chicken stock (bouillon) cubes
pint (2 cups) milk
Salt, pepper
4 oz. (1 cup) mushrooms, chopped
1 tablespoons (2 tablespoons) lemon juice
2 tablespoons (3 tablespoons) chopped fresh parsley


Serves: 6


Combine all the ingredients except the lemon juice and parsley, with 1 pint (2½ cups) hot water in a large heat resistant bowl. Cook uncovered on HIGH for 5-6 minutes until boiling. Stir vigorously, then continue cooking on MEDIUM for 10 minutes.

Sieve the soup or puree in an electric blender and return to the bowl. Cook on HIGH for about 5 minutes until the soup reaches boiling point. Stir in the lemon juice just before serving. Sprinkle with chopped parsley to garnish. Serve with crusty French bread or wholewheat rolls.

For microwave ovens without variable control of 650 watts output or over, cook for 12 minutes before blending, but remember to use a very large bowl and stir frequently. For a richer flavour, stir 3 tablespoons ( cup) single (light) cream into the soup before serving.

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