| 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.
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