Thick, creamy and full of flavour this mushroom soup batch cook recipe is delicious.
This recipe makes up a big batch which you can freeze for a quick and easy lunch.
At just 27p per portion this soup recipe is budget friendly too.
Ingredients and Tools:
Mushrooms £2.80
Cream 89p
Butter 10p
Plain Flour 10p
Chicken Stock 6p
Garlic 16p
500g Onions 25p
Milk 52p
Parsley
Total = £4.88
Makes 18 servings = 27p per serving
Food purchased from Aldi
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Start by mincing the whole bulb of garlic. I've recently started using a food processor for this and it's sooo much quicker than doing it by hand.
Fry the garlic in plenty of butter, use a big pan so you don;t need to change pans as you add more ingredients.
Dice the onions, again a food processor makes light work of this but you can totally do it by hand if you don't have one.
Fry the onions in the same butter.
Add some flour.
Stir the mixture with a fork until it clumps together then add some milk.
Keep adding the milk until all of the flour is dissolved.
Add two cubes of chicken stock.
Then add the mushrooms, finely chopped.
Give it all a good stir.
Finally add a good handful of finely chopped parsley.
You can blend this soup of you like or you can leave it chunky if that's how you like it. I've blended half of mine for the middle ground.
Portion your soup up into freezer tubs and let it cool completely before freezing. Simply defrost and microwave or cook on the hob to serve.
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