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Ingredients
- 350g/12oz mushrooms, finely chopped
- 50g/2oz butter
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons fresh breadcrumbs (without any crust)
- 1⁄2 garlic clove 900ml /11⁄2 pt chicken stock pinch of freshly grated nutmeg
- 2 tablespoons double cream
- salt and ground black pepper
Instructions
- Sauté the mushroom with the butter
in a heavy saucepan for a few
minutes. Add the parsley and
cook, stirring, until soft. - Add the breadcrumbs and garlic,
stir and pour in the chicken stock
with a pinch of nutmeg. Season
with salt and pepper. Bring to the
boil and simmer for 15 minutes. - Purée the soup in a food processor
or blender until smooth. Return to a
clean pan, stir in the cream and
reheat gently. Serve hot.
