23 February 2009

Mushroom soup

Mushrooms are typically an autumn crop (thus the photo), but soups are really a nice comfort food, especially in these long winter months. While living in Ireland I was given this delicious recipe for mushroom soup, I make it from time to time and always love it.

Mushroom soup
1 Tbsp Olive oil
1 Shallot
1/2 pound Mushrooms (I use crimini)
2 cloves of garlic (according to taste)
1 slice smoked bacon
2 Tbsp Parsley (fresh if possible)
1 Thick slice of bread (brown preferably, cut into small pieces)
1.5 pint Chicken stock
A pinch of freshly grated Nutmeg
Salt and Pepper to taste
1/4 pint Cream or Milk

Wash the mushrooms (do not peel or remove the stalks), cut them in small pieces.
Finely chop the shallot.
In a large pan pour the olive oil on medium heat and soften the shallot, add the mushroom pieces and let them soften for a few minutes.
Add the garlic finely cut (or crushed), the slice of bacon thinly sliced and 1 Tbsp of parsley.
Let it all stew for a few minutes then add the slice of bread and chicken stock and simmer for a further 15 mn or more. Add salt, pepper and nutmeg to taste.
Liquidise then add the cream or milk, re-heat and serve with 1 Tbsp of fresh parsley.

1 comment:

  1. Bonjour Anne!

    The photo is as lovely as the recipe. I wish I had those ingredients on hand... because it's time for lunch and j'ai faim!

    Thanks for the inspiration (and merci beaucoup pour les fleurs que j'ai trouvé dans ma boite email!)

    Best wishes and a hug from Serre Chevalier!