View source for Mushroom soup with Parsley and Garlic

[[Soups|&lArr; Soups]]

[[File:IMG_2617.jpeg|400px|left]]

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==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==
#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.
#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

<small>''Book of Soups (Green book)'' Caroline Jeremy - New Covent Garden Soup Co</small>