| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Sainsbury’s, Sainsbury7 | 6 | servings | |
INGREDIENTS
| 50 | G; (2-3oz) butter, (50 to 75) | |
| 1 | lg | Onion; chopped |
| 500 | g | Button mushrooms; sliced (1lb) |
| 300 | ml | Dry red wine; ( 1/2 pint) |
| 900 | ml | Vegetable stock; (1 1/2 pints) |
| 450 | ml | Double cream; ( 3/4 pint) |
| A small bunch of fresh parsley; chopped finely, to | ||
| ; garnish |
INSTRUCTIONS
Melt 25g (1oz) butter in a small frying-pan over a medium-low heat and fry the onion for 2-3 minutes, until just soft, stirring frequently. Remove from the heat. Heat another 25g (1oz) butter in a large saucepan over a medium-low heat. Add the mushrooms and fry them for 8-10 minutes, until soft, adding more butter as needed. Add the wine and cook for a further 5 minutes. Add the stock and onion, and simmer gently, without boiling, over a low heat, for 15 minutes. Remove from the heat and leave to cool slightly, then coarsely puree the soup, in batches, in a blender or food processor. When ready to serve, reheat the soup gently over a low heat and stir in the cream (do not allow it to boil). Serve the soup garnished with a sprinkling of parsley. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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