Creamy Mushroom Soup

Creamy Mushroom Soup

A little olive or sunflower oil
1 brown onion, sliced
300 g mushrooms
2 cups stock or water
a pinch of salt
1 medium potato
freshly ground black pepper
2 tablespoons chopped parsley

Brush a large saucepan with oil and sauté onion on medium heat for about 5 minutes without browning.  Add mushrooms, increase heat and cook for 2 minutes.  Add stock or water, season with salt and bring to a boil.

Peel, wash and dice potato.  Add potato to soup and cook rapidly for 15 minutes.  If necessary, add water during cooking to keep vegetables almost covered.

When cooked, blend to a puree.  Reheat until just boiling and add extra liquid if necessary. Season with pepper and stir in parsley before serving.  Serves 4.

2018-01-21T11:36:19-08:00 Categories: Recipe|