This is delicious made with a mix of wild mushrooms, but bog-standard mushrooms do the job admirably. A bit trashy, we know, but we love eating this with cheese on toast.


  • 1000g mushrooms (ideally, a mixture of flat field mushrooms and regular)

  • 2 large chopped shallots

  • 1 clove garlic

  • 100ml / 3.5 fl oz double cream

  • 1 litre / 1¾ pint chicken stock

  • 500ml / 17fl oz milk


  • 1.

    Remove gills from the mushrooms and chop up quite large. Sweat off the shallots and garlic in butter until soft (no colour).

  • 2.

    Add the mushrooms and sweat down. Cover with the chicken stock, milk and cook out for about 20 minutes. Blitz and pass, adjust with cream and milk.

  • 3.

    Season with salt and pepper.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 341kj
  • Fat Total 17g
  • Saturated Fat 9g
  • Protein 19g
  • Carbohydrate 31g
  • Sugar 19g
  • Sodium 445mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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