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Ingredients (nutrition)
- 12 oz finely chopped mushrooms
- 2 oz butter
- 3 tablespoons chopped fresh parsley
- 1/2 garlic clove
- 2 tablespoons fresh breadcrumbs
- 1 1/2 pt chicken stock
- 1/2 teaspoon freshly grated nutmeg
- 2 tablespoons double cream
- salt and ground black pepper to taste
Cooking Instructions
- Saute the mushroom with the butter in a saucepan for about 3 minutes.
- Add the parsley and cook until soft.
- Add in garlic and breadcrumbs.
- Stir and pour in the chicken stock with the nutmeg.
- Season well with salt and pepper.
- Bring to the boil and simmer for 20 minutes.
- Puree the soup in a food processor until smooth.
- Return puree to a clean pan and stir in cream.
- Reheat gently and serve hot.
Servings: 4
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