Mushroom Soup with Wheaten Bread

Difficulty medium
Preparation Time
Cooking Time
Main Ingredients
  • For the Soup:
  • 25g butter or margarine
  • 25g flour
  • 600ml chicken stock
  • 300ml milk
  • 15ml chopped fresh parsley
  • 175g mushrooms, wiped and finely chopped
  • Salt and pepper
  • 15ml lemon juice
  • 30ml cream
  • For the Wheaten Bread:
  • 12oz wholemeal flour
  • 8oz plain flour
  • 1oz wheat germ
  • 1 tsp baking soda
  • 1 egg, beaten
  • 1 pt butter milk

Main Instructions
  1. For the Soup:
  2. Place all the ingredients, except the lemon juice and cream in a large saucepan
  3. Bring to the boil over a moderate heat, whisking continuously, cover and simmer for around 10 minutes
  4. Remove from the heat and add the lemon juice and cream, stirring well
  5. Adjust seasoning and reheat gently without boiling
  6. Pour the soup into warmed individual bowls and serve
  7. For the Wheaten Bread:
  8. Preheat oven to 200oC
  9. Lightly grease and flour a baking tray
  10. Put all the dry ingredients in a large bowl and mix together
  11. Make a well in the centre and add the beat egg and most of the butter milk
  12. Mix to form a soft dough. It should be slightly sticky, but not sloppy
  13. Turn onto a floured board and shape into a round
  14. Put on a baking tray and bake for 15 minutes at 220oC, then reduce to 200oC for 20 minutes
  15. The bread is cooked when it sounds hollow when tapped on the bottom.
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