Mushroom soup with red wine
6 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
50 | G; (2-3oz) butter, (50 to 75) | |
1 | large | Onion; chopped |
500 | grams | Button mushrooms; sliced (1lb) |
300 | millilitres | Dry red wine; ( 1/2 pint) |
900 | millilitres | Vegetable stock; (1 1/2 pints) |
450 | millilitres | Double cream; ( 3/4 pint) |
A small bunch of fresh parsley; chopped finely, to | ||
; garnish |
Directions
Melt 25g (1oz) butter in a small frying-pan over a medium-low heat and fry the onion for 2-3 minutes, until just soft, stirring frequently. Remove from the heat.
Heat another 25g (1oz) butter in a large saucepan over a medium-low heat.
Add the mushrooms and fry them for 8-10 minutes, until soft, adding more butter as needed.
Add the wine and cook for a further 5 minutes. Add the stock and onion, and simmer gently, without boiling, over a low heat, for 15 minutes.
Remove from the heat and leave to cool slightly, then coarsely puree the soup, in batches, in a blender or food processor.
When ready to serve, reheat the soup gently over a low heat and stir in the cream (do not allow it to boil).
Serve the soup garnished with a sprinkling of parsley.
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