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MUSHROOM SOUP 

Ingredients 

4 cups button mushrooms, peeled and chopped
1 small onion, finely chopped
1 tablespoons olive oil
salt
black pepper
finely chopped parsley
1 small clove of garlic, peeled and chopped
1 1/2 pint vegetable stock 

75ml double cream (optional)
 

Method 

 

  • Heat the oil in a large saucepan and cook the onion and garlic gently until they are transparent. 
  • Add the mushrooms and cook until soft but do not brown. 
  • Add the stock and allow to simmer for about 30 minutes. 
  • Remove from the heat and season. 
  • Taste to check seasoning. 
  •  Blend. 
  • Stir in a little chopped parsley, and cream if using 
  • Reheat and serve. 

 

Cook’s tip 

I know I’ve said the cream is optional – but those of you that know me will know this applies only in extreme circumstances! Add it I promise you will not be disappointed.

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