I made this beautiful mushroom soup and had everyone coming back for more. So much so, they ate me out of what I had hoped would be bowls of leftovers for lunch. I hope you enjoy it as much as we did.
- 1 onion, finely chopped
- 2 sticks celery, finely chopped
- 650g mixed mushrooms, (preferably swiss, enoki
- olive oil
- 3 cloves garlic, peeled and sliced
- a handful of sprigs of fresh flat-leaf parsley, chopped finely
- 5 sprigs of fresh thyme
- 1.5 litres liquid chicken stock
- freshly ground salt and pepper
- 100 ml cream
- 4-6 slices turkish bread
- some leaves of green parsley, set to one side (for decoration at the end)
Put to the side the leaves of parsley for decoration
Heat your olive oil in a large saucepan. On a medium heat fry the onions and celery until clear. Add to the saucepan the mushrooms, the chopped parsley, thyme and garlic. Put a lid on, and let the mushrooms and other ingredients sweat, over a medium heat, until cooked down, stirring occasionally.
Add 1.5 litres of chicken stock to the saucepan, and bring to the boil. Simmer for 15 minutes.
Whizz with a bar mix or handheld blender until a fine texture, then add 100ml of cream.
Serve with toasted turkish bread, garnish with the leafy parsley and a dollop of cream in the centre.
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