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