Mushroom Soup

Name: Mushroom Soup
Ingredients: 2 tbsp butter; 1 onion, finely chopped; 2 celery ribs, finely chopped; 1 garlic clove, crushed; 1 lb (450g) mixed mushrooms, cleaned and coarsely chopped; 1 quart vegetable or chicken stock; 7 oz (200g) baking potatoes, peeled and cubed; 2 tbsp finely chopped parsley; Salt and freshly ground black pepper

9 ingredients

10 steps

Ingredients

2 tbsp butter
1 onion, finely chopped
2 celery ribs, finely chopped
1 garlic clove, crushed
1 lb (450g) mixed mushrooms, cleaned and coarsely chopped
1 quart vegetable or chicken stock
7 oz (200g) baking potatoes, peeled and cubed
2 tbsp finely chopped parsley
Salt and freshly ground black pepper

Directions

1

Melt the butter in a large saucepan over medium heat.
2

Add the onion, celery, and garlic and cook for about 34 minutes, or until softened.
3

Stir in the mushrooms and cook for 5-6 minutes more.
4

Add the stock and potatoes and bring to a boil.
5

Reduce the heat and simmer gently for 30 minutes.
6

In batches, process in a blender or food processor with the lid ajar until coarsely pureed.
7

Sprinkle in the parsley and season with salt and pepper.
8

Serve hot.
9

Variation:
10

As an extra flavor, add a spoonful of prepared horseradish to each bowl of soup.