Creamy mushroom soup
Serves 6 Serve piping hot in warmed bowls, and garnish with a swirl of cream and flat leaf parsley andor croutons. For a special occasion substitute 50 mls of milk with double cream and add a tablespoonful of madiera or medium sherry
MethodIn a heavy bottomed saucepan fry onions and garlic in half the butter on full heat until starting to go brown. Remove and put into a 3 litre saucepan.
Fry mushrooms in the remaining butter. The juice will run but keep the heat on full and soon the juices will all be absorbed into the mushrooms. Stir for another couple of minutes. Reserve 1 tblsp of mushroom to put in at the end.
Place all the remaining ingredients into the saucepan, and give it a good stir round, pushing the bread down into the broth.
Bring to the boil, and simmer for 15 minutes.
Remove from the heat, add the milk and blend until smooth.
Add reserved mushrooms and adjust seasoning
Bring back up to the boil and serve immediately
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