Mushroom Soup
Indulge in the flavors of this velvety mushroom soup that embodies richness and warmth. Sauteed onions and garlic meld with tender Portobello mushrooms, enrobed in a luscious cream sauce infused with white wine. Delight in a bowl of this comforting soup, topped with a sprinkle of fresh parsley for a touch of freshness.
— Constant Cookbook
Ingredients
- 25g/1oz unsalted butter
- 1 tbsp olive oil
- ½ onion
- 1 clove garlic
- 1 Portobello mushroom
- 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
Instructions
- 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.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 1
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