Although the weather isn’t very seasonal at the moment I still find myself craving warming, comforting soups.

When I lived in the UK I really loved the range of fresh and seasonal soups from The New Covent Garden Soup Company and was delighted when I found out that you could buy a couple of cookbooks with some of their recipes. This recipe is taken from The New Covent Garden Soup Company’s Book of Soups – New, Old & Odd Recipes.

This was the first time I have tried this recipe and I was pleasantly surprised, I can really recommend the Covant Garden book since I have yet to try any of the recipes in this book and be disappointed. I have made some minor modifications.
Give this great soup a try and let me know what you think, both Stewart and I thought it was fantastic!

MUSHROOM SOUP WITH PARSLEY AND GARLIC

Serves 2-3

INGREDIENTS

• 25g Butter
• 1 Medium onion, finely chopped
• 2 Garlic clove, finely chopped
• 40g Plain flour
• 1000ml Vegetable stock
• 300g Mushrooms, sliced
• 1 Tbsp Finely chopped fresh flat-leafed parsley
• 80ml Single cream
• Salt and freshly ground pepper

To Garnish

• Fresh croutons, (simply prepared by frying some chopped white bread in olive oil until golden brown)
• 2 Tbsp Finely chopped fresh flat-leaf parsley

PREPARATION

1. Soften the onion and garlic in a covered pan with the butter gently for 5 minutes without colouring.
2. Stir-in the flour and continue to cook for a further minute stirring.
3. Add the stock gradually continually stirring. Add the mushrooms and parsley, cover and bring to the boil and simmer gently for about 10-15 minutes until the vegetables are tender. Liquidize the soup.
4. Stir in the cream and check the seasoning.
5. Garnish with the fresh croutons and chopped parsley.

recipe, food