Mushroom soup with Parsley and Garlic
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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
Book of Soups (Green book) Caroline Jeremy - New Covent Garden Soup Co