Creamy mushroom soup
This is a really easy recipe for creamy mushroom soup. Just double the quantities for another helping.
Ingredients
- 25g/1oz unsalted butter, chopped
- 1 tbsp olive oil
- ½ onion, finely chopped
- 1 clove garlic, finely chopped
- 1 Portobello mushroom, finely chopped
- salt and freshly ground black pepper
- 50ml/2fl oz white wine
- 200ml/7fl oz hot chicken or vegetable stock
- 50ml/2fl oz double cream
- 1 tsp chopped fresh parsley
Method
Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft.
Add the mushroom and cook until soft, then season well with salt and freshly ground black pepper.
Add the white wine and cook to reduce by half.
Add the stock and simmer for five minutes, then add the cream and parsley.
Allow to cool slightly, then iquidise until smooth in a blender. Serve in a warm bowl, reheating if necessary.
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