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.

Prep: 10 mins Cook: 25 mins Serves: 4

Instructions

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 roux 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.

Comments

Andrea Bendrups

Sunday 12 August, 2012 at 7:14am

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Judy

Wednesday 21 August, 2013 at 10:46pm

A couple of small errors for an otherwise nice recipe:

Step 3 - rue is an herb, roux is butter / flour thickening for soups and sauces

Step 6 - need to add "remaining mushrooms" following saute

Kaley Vargas

Wednesday 2 October, 2024 at 2:12am

Dear accidentalsmallholder.net admin, You always provide great examples and real-world applications, thank you for your valuable contributions.

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