Mushroom Soup with Parsley & Garlic
- 25g butter
- 1 clove garlic, finely chopped
- 1 medium onion, finely chopped
- 40g plain flour
- 700ml vegetable stock
- 250g mushrooms, sliced
- 1 tablespoon parsley, finely chopped
- 75ml single cream
A wonderful mushroom soup, lifted by the classic combination of garlic and parsley. It can be made with variety of any mushroom, or even a mixture, but is best with a dark-gilled mushroom or chestnut mushrooms.
Melt half the butter in a saucepan, add the onion and garlic and cook, covered, over a low heat for 5 minutes without colouring.
Stir in the flour and cook for about a minute, stirring continuously.
Add the stock little by little, while stirring, until it's all in the saucepan and the rue has dissolved.
Add half the mushrooms and all of the parsley, cover and bring to the boil. Simmer for 10-15 minutes until the mushrooms are tender.
Remove from the heat, cool for 10 minutes then liquidise using a blender.
Melt the remaining butter in a frying pan and sauté for a few minutes until they begin to brown, then add to the soup. Season to taste.
Stir in the cream and serve, garnished with some chopped parsley.
Serve with buttered wholemeal rolls.