Contributed by: Diana Griffiths of Salamander Cookshop Blog
Portobello Mushrooms are pretty much available all year round in the supermarkets, but if you can find some that have been locally picked at this time of year then they have an extra autumnal character, making a humble soup into a special seasonal treat.
Melt a large knob of butter in a frying pan and gently cook the onion and garlic until softened, covering the pan so they donít brown. Add the flour and cook gently for a minute or so, stirring all the time. Add the stock gradually, continuing to stir. Add all but a large handful of the mushrooms, and parsley and cover.
Bring to the boil and then simmer for about 15 minutes until the mushrooms and onions are tender. Leave to cool a bit and then liquidise.
Fry the remaining mushrooms in another knob of butter until they start to brown and add them to the soup. Cook gently for another 5 minutes. Add the cream and season to taste.
Serving Size: Makes 6 Servings
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