Mushroom soup

Mushroom soup


ingredients
350g/12oz mushrooms, finely chopped
50g/2oz butter
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh breadcrumbs (without any crust)
1⁄2 garlic clove
900ml /11⁄2 pt chicken stock
pinch of freshly grated nutmeg
2 tablespoons double cream
salt and ground black pepper

• Sauté the mushroom with the butter
in a heavy saucepan for a few minutes. Add the parsley and cook, stirring, until soft.
• Add the breadcrumbs and garlic,
stir and pour in the chicken stock
with a pinch of nutmeg. Season
with salt and pepper. Bring to the
boil and simmer for 15 minutes.
• Purée the soup in a food processor
or blender until smooth. Return to a
clean pan, stir in the cream and
reheat gently. Serve hot.
serves 4