Tuesday, May 20, 2008

Mushroom Soup

Mushroom soup
serves 4

350g/12oz mushrooms, finely
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

• 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.

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