Mushroom and parsley soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter |
| 900 | grams | Field mushrooms; sliced |
| 2 | Onions; roughly chopped | |
| 2½ | cup | Milk |
| 8 | slices | White bread |
| 4 | tablespoons | Chopped fresh parsley |
| 1¼ | cup | Double cream |
| Salt and freshly ground pepper | ||
Directions
Melt butter and saute mushrooms and onions until soft but not coloured - approx. 10 mins. Add milk. Tear bread into pieces, drop into soup and leave to soak - but not over heat. Puree soup and return to pan, return to heat.
Add parsley, cream and seasoning. Reheat while stirring in the last ingredients, but do not boil. Serve at once.
Posted to recipelu-digest Volume 01 Number 556 by "Anna Zapral/David Sudmalis" <annadave@...> on Jan 19, 1998