Saturday, September 5, 2009

Mushroom Soup



Ingredients

350g/12oz mushrooms, finely chopped

50g/2oz butter

3 tablespoons chopped fresh flat-leaf parsley

2 tablespoons fresh breadcrumbs (without any crust)

1⁄2 garlic clove

900ml /11⁄2 pt chicken stock pinch of freshly grated nutmeg

2 tablespoons double cream

salt and ground black pepper



Ways of Working



  1. Sauté the mushroom with the butter in a heavy saucepan for a few minutes. Add the parsley and cook, stirring, until soft.

  2. Add the breadcrumbs and garlic, stir and pour in the chicken stock with a pinch of nutmeg. Season with salt and pepper. Bring to the boil and simmer for 15 minutes

  3. Purée the soup in a food processor or blender until smooth. Return to a clean pan, stir in the cream and reheat gently. Serve hot.



Serves 5