Aunt Katy’s Mushroom Soup

I had older parents and so I never got to meet my grandparents. From what I gather, I wouldn’t have learned much from them in the cooking department. My American mom inherited my granny’s love of microwaves. I did not, so I felt very lucky when I married into an Irish family and learned how to dig up spuds and make beef stews and fulfil every Irish cooking stereotype of my dreams. With five aunts and countless cousins, making meals at my in-laws is a family, social affair. Everyone has a job, and whether you’re picking herbs, chopping mushrooms or grinding the leftover turkey for turkey tart, there’s no stress involved. It’s all merriment and organized chaos, usually beside a cozy fire. Below is one of my favorite simple, family recipes– Aunt Katy’s mushroom soup, adapted from the Ballymaloe Cookbook.


Serves 8


– 8 tablespoons of butter

– 2 tablespoons of flour

– 2 cups of onions, finely chopped

– 5 cups of mushrooms, finely chopped

– salt and pepper to taste

– 2 cups milk

– 2 cups chicken stock



  1. Sweat the onions in butter until soft (5 minutes approx.)
  2. Stir in the mushrooms, salt and pepper and cook for 1 minute
  3. Add the flour and cook for 2 more minutes, stirring well
  4. Remove from heat and blend in the milk and stock
  5. Return to the cooker and bring the mixture to the boil, stirring all the time. Adjust seasoning and enjoy!


Leave a Reply

Your email address will not be published. Required fields are marked *