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Ingredients
750 g mushrooms, torn into pieces
100 ml olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
750 ml chicken stock or vegetable stock
150 ml thickened cream
½ cup fresh flat-leaf parsley leaves, shredded salt and freshly ground black pepper
Method:
1. Chop 100 g of the mushrooms and set aside to garnish.
2. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring often, for 3–4 minutes or until soft but without colour.
3. Add the torn mushrooms and cook, stirring occasionally, for 10 minutes or until mushrooms are
tender.
4. Add the stock and bring to the boil. Reduce the heat to medium-low and simmer, uncovered for 10 minutes, stirring occasionally.
5. Remove from the heat, and using a hand-held blender or benchtop blender, process soup to a smooth even consistency.
6. Return to the saucepan and stir in the cream and parsley. place back on a medium-low heat, and reheat, without boiling, until hot. Season with salt and pepper, ladle into bowls and serve garnished with reserved mushrooms.
HINTS AND TIPS:
* You will need—cutting board, cook’s knife, liquid, weight and cup measures, wooden spoon, heavy-based
pot, hand-held blender or benchtop blender.
* The raw, chopped mushrooms added at the end will heighten the mushroom flavour in the soup.
* The reason it is recommended the soup stand before blending is that it is extremely hot and can cause a nasty burn if rushing the blending stage. A well-trained cook may get away with it; however, I’ve seen some bad burns from hot soups.
* For dairy intolerance, simply omit the cream.
