| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 50 |
|
G, 2-3oz butter 50 to |
|
|
75 |
| 1 |
|
Onion, chopped |
| 500 |
g |
Button mushrooms, sliced |
|
|
1lb |
| 300 |
|
Dry red wine, 1/2 pint |
| 900 |
|
Vegetable stock, 1 1/2 |
|
|
pints |
| 450 |
|
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.
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