Friday, December 24, 2010

Mushroom Soup

Mushroom Soup


50g/2 oz stale white bread *
milk (enough to moisten the bread)
450g/1 lb button mushrooms, rinsed and chopped
50g/2 oz butter
1 clove garlic, finely chopped
2 tblsp parsley
570 ml/1 pint chicken stock
100 ml/4 fl oz double cream
nutmeg, salt & pepper

* Moisten the bread with the milk and leave to soak whilst you chop the mushrooms


1. Melt the butter and stir in the mushrooms
2. Cover and leave to stew for 4 - 5 mins
3. Squeeze the surplus milk from the bread and tear into strips
4. Stir the bread into the mushrooms
5. Add the garlic, parsley, generous pinch of nutmeg and chicken stock
6. Bring to the boil, cover and simmer gently for 10 mins
7. Liquidise, return to the pan, adjust the seasoning and bring back to the boil
8. Stir in the cream and serve

Serves : 4
Preparation time : 10 mins
Cooking time : 20 mins

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