Mushroom Soup with Parsley & Garlic
Chop the mushrooms fairly thinly
Simmer for 10-15 minutes
A great soup for winter
Ingredients
- 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.
Instructions
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Melt half the butter in a saucepan, add the onion and garlic and cook, covered, over a low heat for 5 minutes without colouring.
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Stir in the flour and cook for about a minute, stirring continuously.
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Add the stock little by little, while stirring, until it's all in the saucepan and the rue has dissolved.
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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.
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Remove from the heat, cool for 10 minutes then liquidise using a blender.
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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.
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Stir in the cream and serve, garnished with some chopped parsley.
Serve with buttered wholemeal rolls.
Futher Reading
 River Cottage Veg Every Day! Hugh Fearnley-Whittingstall |  Dough Richard Bertinet |  Garlic, Garlic, Garlic: Exceptional Recipes from the World's Most Indispensable Ingredient Linda Griffith |  Bread: River Cottage Handbook No. 3 Daniel Stevens |  New Covent Garden Book of Soup and Beyond: Soups, Beans and Other Things New Covent Garden Soup Company |
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