Mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. It is well known in North America as a common type of condensed can soup.
400g mushrooms, finely chopped
3 tablespoons chopped fresh parsley
2 tablespoons breadcrumbs
2 garlic clove
900ml chicken stock
2 tablespoons double cream
A pinch of salt and ground black pepper
• Sauté the mushroom with the butter in a heavy saucepan for a few minutes. Add the parsley and cook, stirring, until soft.
• Add the breadcrumbs and garlic, stir and pour in the chicken stock. Season with salt and pepper. Bring to the boil and simmer for 15 minutes.
• Purée the soup in a food processor or blender until smooth. Return to a clean pan, stir in the cream and reheat gently.
• Garnish with thin slices of mushroom and parsley.
• Serve hot.