A simple but classic Mushroom Soup from New Covent Garden ” Book of Soups”.
Ingredients
- 25 g butter
- 1/2 medium onion peeled and finely chopped
- 1 garlic clove peeled and finely chopped
- 40 g plain flour
- 700 ml vegetable stock
- 250 g chestnut mushrooms sliced
- 1 tbsp finely chopped fresh flat leaf parsley
- 75 ml single cream
- sea salt and black pepper
To garnish:
Servings:
Instructions
- Melt half the butter and cook the onion and garlic gently for 5 minutes in a covered saucepan without colouring. Stir in the flour and cook gently for a minute, stirring.
- Gradually add the stock, stirring all the time. Add half the mushrooms and parsley. Cover, bring to the boil and simmer gently for 10-15 minutes until the vegetables are tender. Cool a little , then puree in a liquidiser.
- Saute the remaining mushrooms in the remaining butter for 5 minutes until they begin to brown then add to the pureed soup. Simmer gently for 3 minutes then stir in the cream and check seasoning.
- Serve garnished with the chopped fresh parsley.
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