Mushroom soup with Parsley and Garlic

⇐ Soups

Ingredients

50g butter

½ medium onion, or a shallot, finely chopped

1 clove garlic, finely chopped

40g plain flour

700ml vegetable stock

250g chestnut mushrooms, sliced

1 Tbsp flat-leaf parsley, finely chopped

75ml cream

salt & freshly ground black pepper

chopped parsley to garnish

Method

1. Melt half the butter and cook the onion and garlic gently for 5 minutes, without colouring. Stir in the flour and cook gently for a minute. Gradually add the stock, stirring all the time. Add parsley and half the mushrooms. Cover, bring to a boil and simmer for 10-15 minutes. Allow to cool a little and liquidise.
2. In the remaining butter, sauce the remaining mushrooms for 5 minutes until they begin to brown. Add to the pureed soup and simmer gently for 3 minutes. Stir in the cream and adjust seasoning. Serve with a garnish of chopped parsley

Book of Soups (Green book) Caroline Jeremy - New Covent Garden Soup Co