Mushroom soup

Gavin Victor

15 ml butter
1 onion, peeled and chopped
3 cloves garlic, crushed
500 ml brown mushrooms
1 litre vegetable stock
30 ml chopped fresh parsley
30 ml chopped fresh chives
250 ml cream
lemon juice to taste
salt, black pepper and nutmeg to taste pumpernickel bread and cream cheese, to serve

Melt butter in a large saucepan. Add onion, give it a stir and cover the pan, leaving it to cook over low heat, without browning, for 5 minutes. Add garlic and mushrooms, stir well, cover and cook over a low heat for a further 5 to 10 minutes. Pour in the stock and bring to the boil, then reduce the heat, cover the pan and leave to simmer for about 15 minutes. Pour soup into a blender or food processor and whiz until smooth. Pour soup back into the pan, and add chopped herbs, cream and a squeeze of lemon juice. Season to taste with salt, pepper and nutmeg and reheat gently. Serve in warmed bowls.

Serve with pumpernickel bread, cut into triangles, with cream cheese spread on top.

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