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Ray Ortlund

Mushroom and Parsley Soup

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CATEGORY CUISINE TAG YIELD
Dairy 1 Servings

INGREDIENTS

6 tb Butter
900 g Field mushrooms; sliced
2 Onions; roughly chopped
2 1/2 c Milk
8 sl White bread
4 tb Chopped fresh parsley
1 1/4 c Double cream
Salt and freshly ground pepper

INSTRUCTIONS

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@nettrade.com.au> on Jan 19, 1998

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