Mushroom Soup With Parsley
Ingredients:
175g/6oz wild mushrooms
175g/6oz button mushrooms
250g/9oz potatoes, peeled and chopped
25g/1oz butter
2 tablespoons olive oil
1 garlic clove, crushed
125ml white wine
2 pints chicken stock
To Serve:
1 sprig chervil
Fresh parsley sprigs
4 tablespoons sour cream
Method:
Finely chop the mushrooms in a food processor. Remove and repeat the process with the potatoes.
Heat the butter and oil in a large saucepan over a medium heat. Add the mushrooms and garlic. Cook for 10 minutes. Add the potatoes, wine and stock. Bring to the boil. Reduce the heat and simmer for 20 minutes. Hand blend the soup until smooth. Season to taste.
Ladle into serving bowls. Top with a sprig of parsley. Drizzle the cream over. Enjoy.
Tip:
To change the colour and flavour of the soup just use different types of mushrooms. Dark ones will give a richer flavour while lighter ones give a more delicate flavour.
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