Mushroom Soup

Name: Mushroom Soup
Yield: Serves Four
Ingredients: 3 slices of white bread with the crusts cut off; 1–1.15 litres/1½-2 pints good chicken stock; salt and freshly ground black pepper; salt and freshly ground black pepper; nutmeg or ground mace; nutmeg or ground mace; at least 2 tablespoons finely chopped fresh parsley; about 150 ml/¼ pint single cream; 50 g/2 oz butter; 1 clove garlic, crushed; 350 g/12 oz flat black mushrooms, roughly chopped

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

This is the archetypal mushroom soup, enormously rich and absolutely delicious. It is best made with flat field mushrooms, but even the little white Paris mushrooms are good.

Ingredients

50 g/2 oz butter
1 clove garlic, crushed

Starter
Soup

Method

Melt the butter in a large heavy-bottomed saucepan, add the garlic and stir for half a minute or so and then add the chopped mushrooms. Turn them gently in the butter until they are slightly greasy, then put a lid on the pan and leave them to cook gently for 10 minutes or so. By this time they should be soft and mushy and the smell of cooked mushroom and garlic should be overpowering as you lif