Mushroom and Parsley Soup Recipe
Ingredients
1 small onion, peeled and finely chopped
225 g (8 oz) button mushrooms, chopped
300 ml (1/2 pint) chicken stock
300 ml (1/2 pint) skimmed milk
3 tablespoons chopped fresh parsley
1 garlic clove, peeled and crushed
salt, freshly ground black pepper
3 tablespoons dry sherry
4 button mushrooms, thinly sliced, to garnish
Directions
1. Put the chopped onion, mushrooms, chicken stock, milk, parsley and garlic into a pan. Bring to the boil and simmer for 10 minutes.
2. Blend the soup in the liquidizer until smooth.
3. Put the soup into a saucepan and add salt and pepper to taste and the sherry; heat through.
4. Serve the soup garnished with sliced mushrooms.
2. Blend the soup in the liquidizer until smooth.
3. Put the soup into a saucepan and add salt and pepper to taste and the sherry; heat through.
4. Serve the soup garnished with sliced mushrooms.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
