Mushroom Soup with Mushroom Gremolata

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Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

    • Ready in

      45 min

Appears in

Good Soup Book

Good Soup Book

By Lindsey Bareham

Published 1997

  • About

You can use any mushrooms for this elegant soup: the important thing is to use plenty of them. It’s thickened with brown breadcrumbs, instead of flour, which give the soup a light and velvety texture.

Gremolata is usually made with lemon zest, parsley and garlic, but here mushrooms are used instead of lemon zest. A small amount is spooned over cream to add a flavour-boost and colour-contrast.

Ingredients

Method