Mushroom Soup

Name: Mushroom Soup
Yield: Serves 2
Ingredients: ½ onion, finely chopped; 20 g (¾ oz) butter; 1 tablespoon finely chopped parsley; 2 tablespoons cream; 1 tablespoon dry sherry; 500 ml (17 fl oz/2 cups) chicken or vegetable stock; 700 g (1 lb 9 oz) large field mushrooms (about 6); 1 garlic clove, crushed

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

20 g (¾ oz) butter
½ onion, finely chopped
70

Soup
Gluten-free

Method

Melt the butter in a saucepan, add the onion and fry until it is softened but not browned. Add the mushrooms and garlic and continue frying. The mushrooms will give off some liquid, so keep frying for a further 10 minutes or so, until the liquid is absorbed back into the mixture.
Add the sherry to the pan, increase the heat and bring to the boil t